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Rhubarb Ginger Chess Bars

May 13, 2018 by The Runaway Spoon Leave a Comment

Rhubarb reminds me of England. I didn’t really eat rhubarb as a child – it doesn’t grow much in the South – and the only thing I really ever heard about it was my mother lamenting a horrible dessert served at her boarding school. So I discovered rhubarb when I started spending time in England, where it is very popular and figures in a many classic English desserts. Sure, I had some pretty dismal versions in the college dining hall, but when its good, it’s is really good. I had a small obsession with rhubarb and cream hard candies and bought bags full back from my travels, and I always pick up yogurt with a swirl of rhubarb in at my favorite grocery in London. When I find rhubarb in the produce section here, I go a little overboard, making cakes, infusing gin, and as a dyed-in-the-wool Memphian, a zippy Rhubarb-e-cue sauce. This particular recipe combines my love of all things English with my Southern roots – chess pie is one of my all time favorite desserts. And in this recipe, the sweet stickiness of a sugary, eggy chess style filling is perfectly cut with the tart rhubarb.

Rhubarb and ginger are a popular combo in England – I used to have a recipe (long since lost) for a cheesecake-like dessert on gingersnap crumbs with rhubarb compote on top. I think the ginger in both the crust and the filling of these bars really sparks. A little spicy bite with the tart rhubarb and sweet filling marry together beautifully.

[yumprint-recipe id=’226′]

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Filed Under: Fruit, Snacks And Starters, Sweets Tagged With: bars, chess pie, ginger, rhubarb, Snacks, Sweets

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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