How you put it together: Rhubarb cookie squares

In the last blog, Annalena spoke of how you have to use your sense when reading a recipe,  in determining whether it needs changing or not.  And as we saw, many do.  NEED change, as compared to WANTING to change them, because you think something would be better, or something would be better left out.   That kind of thing happens when you're in the kitchen all the time, you probably just don't know it.  How often, for example, does a recipe call for a teaspoon of salt, you taste the dish, and decide that it's not salty enough?  Well, you're cooking ragazzi.  You're designing recipes.  And do not think something like salt is trivial.  Some day, try eating a slice of salt free bread, and then regular bread. One teaspoon in a loaf does all the trick.

But as usual, Annalena digresses.  When you are in the kitchen,  you can become your own artist.  Or craftsman or craftsperson or craftswoman, however you choose to call it.  Use inspiration where you find it, and you will be astonished with the results.  This blog is about just such a thing.

On Friday, Annalena and the Guyman had dinner at Hearth restaurant.  Normally, they do not eat the tastings menu, but an increase in the price of entrees, coupled with curiosity, propelled them into this.  As a result, there were desserts, which normally, they would not eat.  One was a buttermilk panna cotta, with poached rhubarb and pistachio nuts.

Yes, the rhubarb is here. Late, but it's here.  And better late than never.  Annalena has in fact already been at work.  

Well, combining rhubarb and pistachios was something that Annalena had not thought of.  It's a good idea.  At the restaurant, the pistachios were not salted.  Annalena thinks salted is better.  And she used them, in what follows.


Recently, Annalena gave you a recipe for dried fruit squares.  Here it is. You'll need it for this recipe:

http://annalenacantacena.blogspot.com/2013/04/dessert-from-pantry-dried-fruit-squares.html


All you are going to need is the crust part.  See the instruction about a cup of nuts?  Use a cup of salted pistachios.  Ok, you have the crust.  Now, for the filling.


Remember rhubarb ripple cake?  Well, if you don't, here it is again:

http://annalenacantacena.blogspot.com/2009/05/ripple-effect-rhubarb-ripple-cake.html


Forget about the cake part for now, just make the filling.  Do a double recipe, or after you've made one recipe of the cooked rhubarb, add an equal amount of a soft jam or preserves.  Annalena had rhubarb hibiscus jam,  but strawberry sure sounds good.  So does apple.    Apricot does as well.  They ALL sound good.


When the base crust for the dried fruit squares are done,  pour your rhubarb mixture over them.  Now, use the pistachio topping, and proceed, as if you were making the original squares recipe, and you have something new, and delicious.  Just let them cool for at least an hour before you cut.

Now, this entry is an example of how the creative process works.  A bit of stimulation from a restaurant, and then basic recipes, in the cook's repertoire.    Wanna see how they turn out?

https://www.facebook.com/photo.php?fbid=10200317023701235&set=a.4288098473695.2166773.1023439776&type=1&theater



So, try it ragazzi.  Do this one, or make your own magic.  And PLEASE, let Annalena know what you're cooking.  Don't let her think you're all culinary voyeurs.