Rhubarb and ginger bars from The Guardian Cook supplement, March 15, 2014 (page 4)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on June 09, 2014

    A very pretty dessert. The rhubarb curd has a lovely pink blush color and tastes great. Although the recipe suggests dusting with icing sugar (confectioner's sugar) I found the top was too damp for it to stay - it just dissolved. So I wouldn't bother - and you also wouldn't see so much of the pretty pink top.

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