Rhubarb Brown Butter Bars
Have you ever made a rhubarb dessert without strawberries? If not, now's your chance! This recipe lets the perennial vegetable shine on its own.
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Cooking tools:
- Microplane
- Citrus press
- Baking pan
- Saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- Zest of 1 grapefruit (about 1 tablespoon)
- Juice of ½ grapefruit
- 1 tablespoon dried hibiscus flowers (optional, but recommended)
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon vanilla bean paste (or ½ teaspoon vanilla extract)
- 1 lb rhubarb, sliced into ½ inch thick pieces (about 4 cups), divided
- 1¼ cups hazelnuts
- ¾ cup (1½ sticks) unsalted butter, cut into pieces
- 1¼ cups all-purpose flour
- 1¼ cups old-fashioned oats
- ¼ cup plus 1 tablespoon dark brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
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