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End of the Road Recipes: Rhubarb & Rose Custard Bars
Rosewater is a common ingredient in sweets across the Middle East and parts of Europe. Rose petals are used in North Africa and other Arab regions to flavor curries, lamb, and chicken.
Rose flavoring never took off in the U.S. as most say roses taste like soap or perfume, but I love the flavor of roses.
Years ago, I spent a year in Dubai while serving in the U.S. Navy. Just down the street from my flat was a little sweet shop with halva, baklava, stuffed dates, and Turkish delights. The rosewater Turkish delights were my favorite and made me think of the wild roses that grew all over the woods back home.
The flavor in my custard bars is far more subtle than a Turkish delight, as the sharpness of rhubarb tempers the floral notes. If you really don’t think you would like the flavor of roses, you can leave them out and just enjoy the plain rhubarb custard bars. However, I think this recipe is a good introduction to rose flavoring and recommend you try it.
You can find rosewater in the Natural Harvest Food Co-op in Virginia or or make it yourself by bringing 1 cup of water to a boil. Reduce heat to a simmer and add 1 cup of loosely packed rose petals. Simmer for 5-7 minutes or until fragrant. Let cool to room temperature, then strain through several layers of cheesecloth. Store in the refrigerator.
I use rosewater quite often, especially in tea, so I go through it quickly. If you want to store homemade rosewater long term in your pantry, I recommend using distilled water and adding 1 teaspoon of vodka as a preservative.
Rosewater can also be used as a skin toner and is said to have a host of medicinal benefits such as soothing sore throats, relieving headaches, and reducing anxiety.
RHUBARB & ROSE CUSTARD BARS Ingredients: Crust: 1 1/2 cups all purpose flour 3 tablespoons granulated sugar 12 tablespoons (1 1/2 sticks) cold salted butter
Filling:
2 cups granulated sugar 1/4 cup plus 3 tablespoons all purpose flour 1/2 teaspoon ground cardamom 1 cup heavy cream 3 large eggs, at room temperature 1 teaspoon rose water or vanilla extract 3-4 cups chopped fresh or frozen (thawed and drained) rhubarb 1 cup wild rose petals (not packed)
Topping:
8 ounces softened cream cheese 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1/2 cup heavy whipping cream An assortment of wild roses, rose petals, and rosebuds (or use pesticide free domestic roses)
Instructions: Crust:
Preheat the oven to 350 degrees F. In a large mixing bowl, stir together the flour and sugar. Cut in the butter until coarse and crumbly as you would for a pie crust. Press the mixture into a greased 9x13 inch baking pan. Bake for 10 minutes. Let cool while you make the filling.
Filling:
To the mixing bowl, add the sugar, flour, and cardamom. Whisk to combine. Beat in the cream, eggs, and rosewater or vanilla until smooth. Stir in the rhubarb and rose petals. Pour the filling over the crust. Bake for 40-50 minutes or until the edges are golden brown and the center is soft but set. Allow the bars to cool completely at room temperature.
Topping:
In a large bowl, beat together the cream cheese, sugar and vanilla until smooth. Add the heavy cream. Start the mixer on low, then increase the speed once the cream is mostly incorporated. Beat until soft peaks form. Spread over bars. Cover and refrigerate the pan for 3-4 hours. Just before serving, cut into 18 bars and garnish with wild rose blossoms, rose petals, and rosebuds. Yield: 18 servings.
