rhubarb-almond bars with ginger
Before making this, I tossed around several ideas for what to do with several stalks of rhubarb I had collected several weeks ago from the farmers’ market and my CSA share. I thought about making a rustic galette or braised chicken, but ended up making little dessert bars late one humid, sticky weekend evening to bring to a July 4th picnic in the park. I used a pastry blender and cold butter instead of the grater and frozen butter called for by the recipe, and added a bit of minced ginger to the rhubarb mixture.
