Tuesday, May 28, 2013

Rhubarb Brownies


Thanks to a message - and link -  from my cousin Jo, I had the Cooking Channel's '25 Ways to Use Rhubarb' rolling around in my head this evening. Rhubarb season is fleeting and I just happened to have picked up an armful of rhubarb at the store.

I've tried rhubarb a lot of different ways: Lobster with Rhubarb Sauce Over Braised Greens, Rhubarb Pavlovas, Rhubarb Heart Tarts, and even a Rhubarb Barbeque Sauce. But I have never thought to mix it with chocolate. That seems to me a waste of good rhubarb; I figured the chocolate would completely overrun the rhubarb. Still, I decided to give it a try.

Rhubarb Compote
2 C rhubarb, sliced into 1/2" piece
1/4 C water
3 T organic brown sugar

Place the ingredients together in a small saucepan. Bring the mixture to a boil, reduce heat, and cook for 10 minutes.




My Favorite Brownies
4 large eggs
1 C organic granulated sugar
1 C organic brown sugar
1 T unsulphered molasses
1 t ground ancho chili
8 oz melted butter
1-1/4 C unsweetened cocoa
2 t pure vanilla extract
1/2 C white whole wheat flour
1/2 t pink Himalaya salt

Preheat the oven to 300 degrees F. Butter an 8-inch square pan. In a large mixing bowl add all ingredients, except flour, and mix to combine. Add flour and stir till just moistened. Add in 1 cup rhubarb compote and 1 cup dark chocolate chips.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with a toothpick method. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

I served this with a cordial of port from Poetic Cellars. The verdict: chocolate and rhubarb are not good bedfellows. So says my husband. I have to agree.

Chocolate by itself is fabulous. Rhubarb straight is delicious. But the two together...meh...not my favorite. Give it a try and tell me what you think. Comment below or email me at constantmotioncamilla [at] gmail [dot] com.

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