White Chocolate Blondies with Pistachios & Rhubarb
Bake rich white chocolate blondies topped with rhubarb and pistachios—a bold spring dessert from Rhubarb that’s both elegant and indulgent.
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Cooking tools:
- Bench scraper
- Double boiler
- Pastry brush
- Baking pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Parchment paper
- Fork
Ingredients
- 2 cups white chocolate, divided
- 1 cup butter
- 1 vanilla pod
- 1 cup sugar
- ½ cup flour
- 3 eggs
- 1½ cups salted pistachios
- 2 stalks rhubarb
- A little liquid honey
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