Archive for April, 2013

Rhubarb Meringue Bars

Spring is synonym with a lot of great produce like peas, asparagus and morels but let’s not forget the tender stalks of rhubarb that are at their best right now. Here’s a variation on Bouchon bakery rhubarb bars, they are essentially sugar & grenadine-cured rhubarb stalks baked in a brown butter filling on top of […]