Rhubarb Jam Bars with Ginger Crumb
 
Ingredients
  • Crumb topping:
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • ½ cup finely chopped candied ginger
  • 2 oz. (1/2 stick) unsalted butter, melted
  • Crust:
  • 2 sticks (8 oz.) unsalted butter at room temperature
  • ½ cup granulated sugar
  • 2 cups flour
  • Pinch salt
  • Rhubarb jam:
  • 5 cups sliced rhubarb
  • ½ cup water
  • Zest of one orange
  • 5 TB powdered pectin
  • 2½ cups granulated sugar
Instructions
  1. Preheat the oven to 350.
  2. Begin by making the crumb topping. In a small bowl, combine the sugar, flour and candied ginger.
  3. Pour the melted butter over the other ingredients and stir together with a fork to create small clumps.
  4. Chill until needed.
  5. Make the crust by creaming together the butter and sugar in the bowl of a standing mixer for 3-5 minutes until light and fluffy.
  6. Gradually add the flour and salt and combine until a crumbly dough forms.
  7. Turn the dough out into an ungreased 9X13 baking pan and press it into the pan with your fingertips until the dough covers the bottom of the pan in an even layer and you have formed a slightly raised crust around the edges.
  8. Bake the crust in the oven for 20 minutes.
  9. While the crust is baking, make the rhubarb jam. (You can also make the jam ahead of time if you prefer.)
  10. Combine the rhubarb, water and orange zest in a large saucepan.
  11. Sprinkle the pectin over the rhubarb, stirring to combine, and bring the mixture to a boil over high heat, stirring constantly to prevent scorching.
  12. When the rhubarb mixture is boiling, add the sugar all at once and stir to combine.
  13. Continue to cook the rhubarb jam until it returns to a boil, stirring constantly, and boil it hard for two minutes. The fruit should be broken down by this point.
  14. Set jam aside until the crust is ready to come out of the oven. It will continue to gel as it cools.
  15. To assemble the bars, spread the jam in an even layer on top of the pre-baked shortbread crust. (Refrigerate any leftover jam and use at your leisure.)
  16. Remove the crumb topping from the freezer and sprinkle it evenly over the jam.
  17. Bake the bars at 350 for 25-30 minutes until the jam is bubbling and the crumb topping is golden brown.
  18. Cool on a wire rack before cutting.
Nutrition Information
Serving size: Makes 15-20 bars depending on the size.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/06/02/rhubarb-jam-bars-ginger-crumb/