I saw this in the Telegraph food magazine and just had to try it as it contains two of my favourite things – white chocolate and rhubarb! It is a recipe by Rosie Birkett and is definitely worth a go, the blondies have a nice chew to them and the rhubarb cuts through the rich, sweet flavour. They are best served warm with a scoop of vanilla ice cream!
250g rhubarb, chopped into 4cm lengths
100g caster sugar
1 vanilla pod, split
juice and zest of ½ lemon
½ tsp ground ginger (optional)
100g unsalted butter, melted, plus extra for greasing
120g plain flour
200g light muscovado sugar
1 large egg
100g white chocolate, roughly chopped
60g flaked almonds
- Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with parchment paper.
- Place the rhubarb on the tray in a single layer and scatter over the caster sugar. Scrape out the vanilla seeds over the rhubarb and throw on the pod along with the lemon juice, zest and ground ginger (if using). Cover tightly with tinfoil. Bake for 30 minutes, until the rhubarb is just soft. Set aside to cool. Once cool, drain the rhubarb from its syrup, reserving the syrup for another dish
- Grease and line a rectangular baking tin, approximately 21cm x 18cm.
- Mix the flour with a quarter of a teaspoon of salt in a bowl.
- Place the muscovado sugar in a different bowl and stir in the butter until well combined and not lumpy. Add the egg and stir vigorously, until smooth. Add the flour and fold in lightly, until no streaks remain. Add the chocolate and half the almonds and stir to combine.
- Spoon three quarters of the batter into your tin, smooth it out using the back of a spoon, then top with the rhubarb. Spoon the remaining batter over so it’s part-covering the rhubarb and scatter on the rest of the almonds.
- Bake for 25-30 minutes, until a skewer comes out with some crumbs that are a little moist, but not raw. Cool in the tin, then cut into squares.