• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Rhubarb and Ginger Slice

Recipe Sourced from David Herbert The Weekend Australian Magazine November 2016


Ingredients
100g soft butter
3 tablespoons caster sugar
120g plain flour
Topping
 400g trimmed rhubarb, diced
 ½ cup caster sugar
 ½ teaspoon ground ginger
3 large eggs
Juice ½ lemon
1 tablespoon cornflour
100g flaked almonds

 

Method
Preheat oven to 180°C fan.  Grease and line a 20x20cm baking tin with non-stick baking paper.  To make base, beat butter, sugar and a pinch of salt until light and fluffy. Sift in flour; beat until combined. Press evenly into tin and bake for 15-20 minutes, or until lightly browned. Set aside.


Place rhubarb, 3 tablespoons sugar and ground ginger in large saucepan; cook, stirring, over medium heat until soft. Set aside to cool; puree.


Whisk together eggs, lemon juice and remaining sugar. Slowly add rhubarb; whisk until combined; whisk in cornflour.  Lower oven to 160°C fan.  Pour filling over base and bake for 25-30 minutes.


After 15 minutes, sprinkle over almonds. Allow to cool. Cut into 16 pieces; dust with icing sugar.


Enjoy with a chilled glass of Pfeiffer Seriously Pink.

 

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