Rhubarb and Rose Financiers

Another financier, I know.

I had a few leftover egg whites and enough ground almonds to make another batch of financiers with one of my favorite spring vegetables, rhubarb. When I was in Iran, it was challenging to find red rhubarbs, and most of the time, it was not the same variety as here. Finally, when I could discover these red stalks in Vancouver's farmer's market, I started experimenting and blending rhubarbs into sweet and savory meals. 

I adore the tartness of rhubarbs and balancing it with the aroma of rose and the sweetness of sugar. The result is a burst of flavour in the mouth. I generally roast more rhubarbs than what the recipe calls for and eat them on the side with some vanilla bean ice cream.

These Financiers are best if eaten the same day, of course, but they keep well for three days in an airtight container.

Ingredients

For the financiers

55 grams all-purpose flour

140 grams ground almonds

160 grams superfine sugar

1 pinch of salt

4 egg whites from free range eggs, at room temperature

90 grams brown butter, slightly warm

1-2 tsp rose extract

For the roasted rhubarbs

300 grams rhubarbs

15 grams vanilla sugar (see the notes below)

Method

To make the brown butter, place the chunks of butter in a small saucepan over medium heat. Swirl the pan gently and continuously over the heat until the butter melts and turns golden brown. Set Aside.

Sift the flour in a large mixing bowl, add the ground almonds, mix well with a balloon whisk, add the sugar and salt.

In a medium mixing bowl, loosen the egg whites with a balloon whisk and tenderly add them to the dry ingredients.

Slowly pour the warm brown butter into the batter, mix until well combined. Add the rose extract.

Cover the batter and let it rest in the fridge for at least 2 hours, preferably overnight.

To roast the rhubarbs, preheat the oven to 180 C.

Line a baking tray with parchment paper. Cut the rhubarb stalks diagonally. Place the rhubarbs on the tray and sprinkle with the vanilla sugar. Roast them until tender but still hold their shape. Remove from the oven and let cool completely.

Preheat the oven to 200 C. Grease and flour a financier mold. Spoon the cold batter into the mold. Place one slice of roasted rhubarb on each financier, and press gently. Decrease the oven temperature to 180 C, and bake the financers for 10-12 minutes, or until golden brown. Dust with confectioners’ sugar if desired.

Notes

I make my vanilla sugar by scraping the seeds of one vanilla bean in a jar of superfine sugar. I place the empty pods in the sugar for more flavor and let it infuse for a couple of weeks before using it.