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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

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