Resurrecting a Blog | Ruby Red Grapefruit Bars

File Apr 20, 6 34 48 PMIt’s been a year of change, and in working my way through it, I haven’t really felt right. The less-than-desirable sides to my personality have surfaced more frequently. I’ve been darker, more anxious, less organized. Needing to adapt, forever seeking a shifting attitude or circumstance. One noticeably neglected activity has been cooking, which says something because it is typically my favorite source of comfort.

This past weekend, I had more free time than usual…or maybe just less to worry about. Feeling motivated, and upon realizing that I’ve not shared any recipe demos with my coworkers all year, I proceeded to spend a glorious two days in the kitchen. There’s just something soul-satisfying about being surrounded by the warmth of an oven, the hum of a Kitchen Aid. While the three recipes I tested do require slight future tweaking, they did receive rave reviews from most. There were BrowFile Apr 20, 6 34 00 PMned Butter Brownies with toasted cashews, and butterscotch-frosted bites of Buttermilk Banana Bread, but my favorite of the three was the Ruby Red Grapefruit Bar. Cousin to the ever-popular lemon bar and a sweet-tart bite in a pale pink package, it was just the right amount of joy for a simple spring weekend. Things are looking up. 

Ruby Red Grapefruit Bars

Crust:

  • 1/4 pound unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 1 cups flour
  • Pinch kosher salt

Filling:

  • 3 large eggs, room temperature
  • 1 1/4 cups granulated sugar
  • 1 T. grated pink (ruby red) grapefruit zest
  •  3 oz. freshly squeezed pink (ruby red) grapefruit juice
  • 1 oz. freshly squeezed lemon juice
  • 1/2 cup flour
  • Confectioners’ sugar (for dusting)

Method:

  1. Oven 350ºF.
  2. Grease an 8×8 baking pan and set aside.
  3. Crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Spread the dough into prepared pan and flatten the dough with a flat-bottomed glass. Chill for 15 minutes.
  4. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  5. Filling: Whisk together the eggs, sugar, grapefruit zest, grapefruit juice, and flour. {If you want a bright pink shade to your bars, add a few drops of red food coloring at this stage.} Pour over the crust and bake for 35-45 minutes, or until the filling is set and no longer jiggles when you lightly shake the pan. Let cool to room temperature.
  6. Cut into bars (about 20 or so) and dust with confectioners’ sugar.
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