I was very excited to see rhubarb at the farmers market, so I could try this recipe. First of all, rhubarb is legally a fruit by Congress in 1947 but is technically a vegetable. The leaves are poisonous, and that is almost all I know. Rhubarb is sweet and delicious when properly cooked, so I went into a different direction than most doing a chocolate biscotti crust. (I had leftover filling, so I did a few with phyllo dough). With the elderflower (Erin’s Elderberries), it’s tart, sweet, and chocolatey. The crust came from Good Stuff Bakery. I hope you like it.

Crust:
8 ounces chocolate biscotti (from Good Stuff Bakery)
8 tablespoons melted butter
1/4 cup sugar
Filling:
3 cups chopped rhubarb
3/4 cup sugar
4 ounces elderflower jelly (from Erin’s Elderberries)
2 tablespoons flour
1 tablespoon lemon juice
2 ounces elderflower syrup (from Erin’s Elderberries)
1 teaspoon elderflower liqueur
Preheat oven to 350.

Peal and chop 3 pounds of rhubarb.

In a bowl add rhubarb, sugar, flour, lemon juice, elderflower syrup, elderflower jelly, elderflower liqueur, and butter and combine well.

Place in a baking dish and bake for 35-45 minutes until tender and sweet. Remove from oven and let cool.

Place biscotti in a plastic bag and crush with a rolling pin (but don’t do it on a glass counter!).

Add melted butter and sugar to biscotti; place two tablespoons in the bottom each cup of a muffin pan.

Bake for 10 minutes. Let cool.

Top crust with rhubarb mixture.

Serve chilled