Smoked Spring Rhubarb and Ginger White Chocolate Blondie
Unleash your inner baker with Phil Yeomans' Smoked Spring Rhubarb and Ginger White Chocolate Blondie – a delightful blend of sweetness and smoky tang.
Ingredients
250g butter
250g sugar
3 eggs
175g flour
200g white chocolate chips
200g rhubarb
5g ground ginger
Method
1. Beat the butter and sugar together till light and fluffy, slowly beat the eggs in.
2. Add all the dry ingredients
3. Fold in the chopped rhubarb and white chocolate
4. Pour into a greased mould
5. Preheat your pellet grill. Cook at 180°C for 30 minutes. Use a skewer to check, it should be clean when it comes out.
This was smoked on a pellet grill but the recipe will work on a standard charcoal grill at the same temperature
