While I’ll never grow tired of the classic pairing of strawberries and rhubarb, I love rhubarb too much to let it simply be a sidekick to those sweet berries. Not only can it hold its own, but it also begs to be matched up with many other flavors that give it new life.
Eating seasonally doesn’t have to be difficult when it tastes so delicious. Finding inventive ways to incorporate locally grown, seasonal fruits and vegetables into breakfast, lunch, and dinner dishes is actually a very easy task.
When making desserts, chocolate and rhubarb bring very different flavors to the table. The result makes a perfect balance. High-cacao chocolate is rich, subtly sweet, and creamy. Fresh rhubarb, meanwhile, is tart and comes into its own when offset by a dash of sweetness.
Celebrate rhubarb season with a stellar dessert like fudgy rhubarb brownies.
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- 1 cup sugar
- 1/2 cup butter,
- 2 eggs
- 2 tsp vanilla
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup rhubarb, diced small
- 90 gm (about 1/2 cup) dark chocolate chips
- 1 cup walnuts or pecans, chopped I used pepita seeds as I have a nut allergy.
Ingredients
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- Preheat oven to 375 F. Line an 8 x 8-inch baking pan with parchment paper.
- In a medium-sized bowl, whisk sugar, butter, eggs & vanilla.
- In a large bowl, whisk flour, cocoa powder, baking powder & sea salt.
- Stir the wet ingredients into the dry ingredients & mix until they are just incorporated. Add the rhubarb, chocolate chips & nuts. Mix only until they are combined. The batter will be quite thick. Pour batter into baking pan & spread it out so that it is even.
- Bake for 20-25 minutes or just until a toothpick inserted into the middle comes out clean. DO NOT OVERBAKE.
- Remove brownies from the oven & allow to cool for at least 10 minutes. Slice into squares.