Scrumptious Strawberry Rhubarb Bars

Fruit Bars
Strawberry Rhubarb Bars

Two of the season’s best treats – strawberries and rhubarb – combine to make a luscious topping for Scrumptious Strawberry Rhubarb Bars with a rich buttery shortbread base.

Step 1 – Making the Strawberry Rhubarb Juice

The first step is to make the strawberry rhubarb juice needed for the topping. This is a matter of cooking rhubarb and strawberries with a bit of lemon juice and zest and then straining the mixture to extract the juice. A large spoon can be used to gently press the mixture through a fine wire mesh sieve to extract as much juice as possible. I recommend a second straining through a clean sieve to ensure all bits of the pulp solids are strained out.

The exact amount of rhubarb/strawberry juice extracted from the rhubarb and strawberries is hard to predict with 100% accuracy because so much depends on the quality and age of the rhubarb and strawberries and their water content as well as their growing conditions. If the strained amount of juice is slightly less than the ½ cup required for the topping in this recipe, up to ½ tbsp of fresh, strained lemon juice can be added to bring the quantity to ½ cup. If the amount of strained juice results in more than ½ cup, only use the ½ cup called for in the recipe as it has been tested to achieve the optimal texture of the topping. Adding more juice than called for in the recipe without proportionately adjusting the amount of thickener will yield a topping that is too runny to cut and plate well. If you are not sure on the quality of the rhubarb and berries and how much strained juice they are likely to yield, you may wish to cook an additional ½ – 1 oz each of rhubarb and strawberries when initially making the juice to be sure you have enough to equal ½ cup strained juice.

Fruit Bars for Teatime
Strawberry Rhubarb Bars

Step 2 – Making the Shortbread Base

The lovely buttery rich shortbread base for these bars is par-baked then cooled slightly before the topping is added. I use my KitchenAid stand mixer to make this base but a food processor could also be used. Once the base has been pressed into the pan, be sure to prick the base with the tines of a fork to allow steam to release as the base bakes and to eliminate air pockets from forming.

The base will bake for approximately 20 minutes or just until the edges of the crust start to turn very pale golden in color and start to show signs of slightly pulling away from the sides of the pan. Be careful to not overbake the crust as it will be going back into the oven when the topping is added and, if overbaked, the tender crust will become hard.

Let the base cool for about 15 minutes on a wire rack before adding the topping. There is no need to let it cool completely. Leave the oven going at 325°F so it will be temperature-ready when the pan goes back into the oven.

Step 3 – Preparing the Topping

The eggs are whisked with the strawberry rhubarb juice along with the sugar and cornstarch until completely smooth. This will be a salmon-colored mixture. If you prefer a brighter, more rosy color, add a smidgeon of pink food coloring until the desired color is obtained. The photos of the bars in this posting have had a small amount of pink icing gel color added.

The topping mixture is poured over the still-warm base and baked for approximately 30-35 minutes, just until the filling is no longer jiggly in the center and is barely set.

Let the bars cool, in the pan on a wire cooling rack, at room temperature for a couple of hours then transfer them to the refrigerator to chill and fully set for at least four hours before cutting. Dip a knife in warm water and wipe dry to cut the bars, starting with trimming off all four sides of the bars. This will give lovely clean edges to every piece. I recommend dipping the knife in warm water and drying it between each cut to keep the bar edges clean and tidy.

The bars can be cut into squares or rectangles of desired size. To cut them into triangles as shown in the photos, cut the bar into four equal squares then cut each square into four triangles.

Pretty Pink Bars for Teatime
Strawberry Rhubarb Bars

Dust each cut bar with sifted icing sugar just at the time of serving so the powdery sugar does not dissolve into the bars and create a murky looking top.

These bars need to be kept refrigerated and will keep for up to three days in an airtight container.

Royal Albert's "Margaret" Teacup from their Sweetheart Roses Series
Teatime with Strawberry Rhubarb Bars

This is a lovely dessert and pairs well with a fine cup of tea or coffee. It’s also a lovely addition to an afternoon tea dessert plate. In fact, I included the Strawberry Rhubarb Bars on the dessert plate for my Platinum Jubilee Afternoon Tea.

Sweet Treats on Tea Table
Strawberry Rhubarb Bars

Scrumptious Strawberry Rhubarb Bars

Ingredients:

Strawberry-Rhubarb Juice:
5½ oz red rhubarb stalks (weighed after leaves and root ends removed), cut into 1/2″ pieces
5½ oz strawberries, hulled and mashed with potato masher
1½ tbsp freshly squeezed lemon juice
1 tsp finely grated lemon zest

Shortbread Base:
½ cup butter, cubed into 1” pieces, room temperature
2 tbsp granulated sugar
2 tbsp icing sugar (aka powdered sugar or confectioner’s sugar)
½ tsp pure vanilla
1¼ cups all-purpose flour (or gluten-free 1-to-1/cup-for-cup baking flour, if needed)
¼ tsp baking powder
Pinch salt

Topping:
2 large whole eggs, room temperature and lightly fork beaten
1 large egg yolk, room temperature and lightly fork beaten
½ cup strawberry-rhubarb juice (recipe above)
¾ cup + 2 tbsp granulated sugar
2½ tbsp cornstarch
Pinch salt
Pink food coloring (optional)

Icing Sugar for dusting Bars

Method:

Strawberry-Rhubarb Juice:

Combine rhubarb, mashed strawberries, and lemon juice into a pot. Cover and bring mixture just to the boiling point over medium heat then immediately reduce to a simmer. Cook slowly, stirring occasionally, for approximately 12-15 minutes, or until rhubarb and strawberry mixture is soft and mushy. Add the lemon zest for the last five minutes of cooking. Using a potato masher, mash the mixture to further break down the rhubarb and strawberries as much as possible.

Strain rhubarb/strawberry mixture through a fine wire mesh sieve into a heatproof bowl to extract the juice. Use the back of a large spoon to gently press the pulp to extract more juice. Discard the rhubarb/strawberry pulp. Straining the juice a second time through a clean fine wire mesh sieve to refine it further and remove any traces of the fruit pulp impurities is recommended. Discard any remaining pulp and solids. This should equal ½ cup of strained strawberry-rhubarb juice needed for the recipe. If it strains out more than ½ cup of juice, only use the ½ cup called for in the recipe. If it strains out slightly less than ½ cup of juice, up to ½ tablespoon of strained freshly squeezed lemon juice may be added. (See Note below)

Shortbread Base:
Line 8”x8” baking pan with parchment paper, leaving enough paper overhang on sides to grip and lift baked bar from pan for cutting. Spray parchment paper lightly with non-stick cooking spray.

Position oven rack in center of oven and preheat oven to 325°F.

Mix flour, baking powder, and salt together in bowl. Set aside.

In bowl of stand mixer fitted with paddle attachment, cream butter at medium-high speed. Reduce speed to medium low and blend in sugars. Add vanilla. Beat for approximately 45 seconds. Scrape sides of bowl with rubber spatula if necessary to ensure all ingredients are fully blended. With mixer set to lowest speed, gradually add the flour mixture. Once all the flour has been added, increase speed slightly to medium-low and blend mixture just until ingredients are incorporated.

Press mixture evenly into prepared pan. Prick base all over with tines of fork to allow steam to release as the base bakes and to eliminate air pockets from forming.

Bake base approximately 20 minutes, or just until edges of crust start to turn very pale golden in color and start to show signs of slightly pulling away from pan sides. Do not overbake or crust will be hard. Transfer pan to wire rack to cool for about 15 minutes before adding topping. Keep oven on at 325°F.

Topping:
Combine and whisk the sugar, cornstarch and salt together in small bowl. Set aside.

While the base is cooling slightly, begin to prepare the strawberry-rhubarb topping by whisking the whole eggs and egg yolk together in a medium-sized bowl. Whisk in the strained ½ cup of strawberry-rhubarb juice along with the sugar-cornstarch mixture until mixture is smooth. To achieve a bright rosy color, add a small amount of pink food coloring, if desired, and mix well into topping ingredients so color is evenly distributed.

Pour mixture over slightly cooled, but still warm, crust. Bake at 325°F for 30-35 minutes or until topping is no longer jiggly in the center and is barely set. Cool bar at room temperature for a couple of hours in pan on wire cooling rack then transfer bar to refrigerator for about 4 hours to fully set before cutting.

To Cut Bars:
Using the excess parchment paper as handles, lift bar from pan and transfer to cutting board. Peel away and discard parchment paper. With a sharp knife, cut off rough edges on all sides of bars, rinsing knife in warm water between each cut. The bar may be cut into squares or rectangles of desired size. Or, to cut into triangles, cut the bar into four equal squares and then cut each smaller square into four triangles.

Dust tops of squares, rectangles, or triangles with sifted icing sugar just at the time of serving.

Store bars, tightly covered, in refrigerator for up to three days.

Yield: 1 – 8” pan

NOTE: The exact amount of rhubarb/strawberry juice extracted from the rhubarb and strawberries is hard to predict with 100% accuracy because so much depends on the quality and age of the rhubarb and strawberries and their water content as well as their growing conditions. If the strained amount is slightly less than the ½ cup required for the topping in this recipe, up to ½ tbsp of fresh, strained lemon juice can be added to bring the quantity to ½ cup. If the amount of strained juice results in more than ½ cup, only use the ½ cup called for in the recipe as it has been tested to achieve the optimal texture of the topping. Adding more juice than required without proportionately adjusting the amount of thickener called for in the recipe will yield a topping that is too runny to cut and plate well. If you are not sure on the quality of the rhubarb and berries and how much strained juice they are likely to yield, you may wish to cook an additional ½ – 1 oz each of rhubarb and strawberries when initially making the juice to be sure you have enough to equal ½ cup strained juice.

If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media and share the direct link to this posting from my website.

 

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Following “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/

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Scrumptious Strawberry Rhubarb Bars

These showy and scrumptious Strawberry Rhubarb Bars feature a rich buttery shortbread crust with a luscious strawberry rhubarb topping
Course Dessert
Cuisine Canadian
Keyword rhubarb, rhubarb bars, strawberry, strawberry rhubarb bars
My Island Bistro Kitchen Barbara99

Ingredients

Strawberry-Rhubarb Juice:

  • oz red rhubarb stalks (weighed after leaves and root ends removed), cut into 1/2″ pieces
  • oz strawberries, hulled and mashed with potato masher
  • tbsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest

Shortbread Base:

  • ½ cup butter, cubed into 1” pieces, room temperature
  • 2 tbsp granulated sugar
  • 2 tbsp icing sugar (aka powdered sugar or confectioner’s sugar)
  • ½ tsp pure vanilla
  • cups all-purpose flour (or gluten-free 1-to-1/cup-for-cup baking flour, if needed)
  • ¼ tsp baking powder
  • Pinch salt

Topping:

  • 2 large whole eggs, room temperature and lightly fork beaten
  • 1 large egg yolk, room temperature and lightly fork beaten
  • ½ cup strawberry-rhubarb juice (recipe above)
  • ¾ cup + 2 tbsp granulated sugar
  • tbsp cornstarch
  • Pinch salt
  • Pink food coloring (optional)
  • Icing Sugar for dusting Bars

Instructions

Strawberry-Rhubarb Juice:

  1. Combine rhubarb, mashed strawberries, and lemon juice into a pot. Cover and bring mixture just to the boiling point over medium heat then immediately reduce to a simmer. Cook slowly, stirring occasionally, for approximately 12-15 minutes, or until rhubarb and strawberry mixture is soft and mushy. Add the lemon zest for the last five minutes of cooking. Using a potato masher, mash the mixture to further break down the rhubarb and strawberries as much as possible.
  2. Strain rhubarb/strawberry mixture through a fine wire mesh sieve into a heatproof bowl to extract the juice. Use the back of a large spoon to gently press the pulp to extract more juice. Discard the rhubarb/strawberry pulp. Straining the juice a second time through a clean fine wire mesh sieve to refine it further and remove any traces of the fruit pulp impurities is recommended. Discard any remaining pulp and solids. This should equal ½ cup of strained strawberry-rhubarb juice needed for the recipe. If it strains out more than ½ cup of juice, only use the ½ cup called for in the recipe. If it strains out slightly less than ½ cup of juice, up to ½ tablespoon of strained freshly squeezed lemon juice may be added. (See Note below)

Shortbread Base:

  1. Line 8”x8” baking pan with parchment paper, leaving enough paper overhang on sides to grip and lift baked bar from pan for cutting. Spray parchment paper lightly with non-stick cooking spray.
  2. Position oven rack in center of oven and preheat oven to 325°F.
  3. Mix flour, baking powder, and salt together in bowl. Set aside.
  4. In bowl of stand mixer fitted with paddle attachment, cream butter at medium-high speed. Reduce speed to medium low and blend in sugars. Add vanilla. Beat for approximately 45 seconds. Scrape sides of bowl with rubber spatula if necessary to ensure all ingredients are fully blended. With mixer set to lowest speed, gradually add the flour mixture. Once all the flour has been added, increase speed slightly to medium-low and blend mixture just until ingredients are incorporated.
  5. Press mixture evenly into prepared pan. Prick base all over with tines of fork to allow steam to release as the base bakes and to eliminate air pockets from forming.
  6. Bake base approximately 20 minutes, or just until edges of crust start to turn very pale golden in color and start to show signs of slightly pulling away from pan sides. Do not overbake or crust will be hard. Transfer pan to wire rack to cool for about 15 minutes before adding topping. Keep oven on at 325°F.

Topping:

  1. Combine and whisk the sugar, cornstarch and salt together in small bowl. Set aside.
  2. While the base is cooling slightly, begin to prepare the strawberry-rhubarb topping by whisking the whole eggs and egg yolk together in a medium-sized bowl. Whisk in the strained ½ cup of strawberry-rhubarb juice along with the sugar-cornstarch mixture until mixture is smooth. To achieve a bright rosy color, add a small amount of pink food coloring, if desired, and mix well into topping ingredients so color is evenly distributed.
  3. Pour mixture over slightly cooled, but still warm, crust. Bake at 325°F for 30-35 minutes or until topping is no longer jiggly in the center and is barely set. Cool bar at room temperature for a couple of hours in pan on wire cooling rack then transfer bar to refrigerator for about 4 hours to fully set before cutting.

To Cut Bars:

  1. Using the excess parchment paper as handles, lift bar from pan and transfer to cutting board. Peel away and discard parchment paper. With a sharp knife, cut off rough edges on all sides of bars, rinsing knife in warm water between each cut. The bar may be cut into squares or rectangles of desired size. Or, to cut into triangles, cut the bar into four equal squares and then cut each smaller square into four triangles.
  2. Dust tops of squares, rectangles, or triangles with sifted icing sugar just at the time of serving.
  3. Store bars, tightly covered, in refrigerator for up to three days.

Recipe Notes

Yield: 1 – 8” pan

NOTE: The exact amount of rhubarb/strawberry juice extracted from the rhubarb and strawberries is hard to predict with 100% accuracy because so much depends on the quality and age of the rhubarb and strawberries and their water content as well as their growing conditions. If the strained amount is slightly less than the ½ cup required for the topping in this recipe, up to ½ tbsp of fresh, strained lemon juice can be added to bring the quantity of juice to the required ½ cup. If the amount of strained juice results in more than ½ cup, only use the ½ cup called for in the recipe as it has been tested to achieve the optimal texture of the topping. Adding more juice than required without proportionately adjusting the amount of thickener called for in the recipe will yield a topping that is too runny to cut and plate well. If you are not sure on the quality of the rhubarb and berries and how much strained juice they are likely to yield, you may wish to cook an additional ½ - 1 oz each of rhubarb and strawberries when initially making the juice to be sure you have enough to equal ½ cup strained juice.

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Pretty Pink Fruit Bars for Teatime
Strawberry Rhubarb Bars

Celebratory Platinum Jubilee Afternoon Tea

Table with 3-tier server set for teatime
Platinum Jubilee Afternoon Tea

Today, we enjoyed a Celebratory Platinum Jubilee Afternoon Tea.  It’s not many people who can say they worked in the same job for 70 years and probably even fewer can boast of still being on the job every day with plans to continue! As I write this post, it is June 2, 2022, the actual 70th anniversary of the formal coronation of  Her Majesty Queen Elizabeth II (now aged 96) which took place on June 2, 1953.

There are many celebrations scheduled to mark this historic event,  including Platinum Jubilee Afternoon Tea events in the United Kingdom – London in particular, and indeed throughout parts of the Commonwealth.  While I would like to have been in London for this weekend and would have enjoyed one or more festive Platinum Jubilee afternoon teas at some of my favorite places as well as new ones to be discovered, the next best thing was to host a Celebratory Platinum Jubilee Afternoon Tea at home!

I thought blog followers might be interested in having a look at my version of a Platinum Jubilee Afternoon Tea. So, make yourself a cuppa and I’ll tell you what was on my menu.

First, I must say I do not have recipes published for every food item seen on the tea table but, for those for which I do have published recipes, I will put the hotlinks into the text for easy access to the recipes available on my website.

A bountiful three-tier serve filled with teatime sandwiches, scones, and pastries
Three-tier Server Ready for a Regal Afternoon Tea

As many of you who are regular followers of my food blog know, I simply adore afternoon teas! Today, my Platinum Jubilee Afternoon Tea was actually a Royal Afternoon Tea  to celebrate Her Majesty’s long career so it was more formal than my usual afternoon tea events. There are two elements that made this a more formal event. For starters, I used my good china, all matching pieces. Often times, I will use mismatched, but still curated and coordinated, cups, saucers, and other china pieces for afternoon tea events but, when it is a formal event, everything should match, including glassware and cutlery.

The second element that elevated this event from a standard afternoon tea to what would be classified as a Royal Tea was the inclusion of a sparkly drink. Champagne is the usual choice though Prosecco may also be served. Sometimes, this version of an afternoon tea is simply called a Champagne Tea.

With a Royal Afternoon Tea, all the elements of a typical Afternoon Tea (i.e., sandwiches, scones, and desserts) are still included. For my Royal Afternoon Tea today, I served Italian Mionetto Prosecco with a splash of my Rhubarb Strawberry Cordial. How colorful and summery was this pretty drink to start off our afternoon tea and raise a glass to Her Majesty!

Glasses of Prosecco and Rhubarb Strawberry Cordial
Prosecco and Rhubarb Strawberry Cordial

The Table

My china pattern is Royal Albert’s Lavender Rose. I love it as much today as when my mother started me on my first four-place settings many years ago so it was actually quite a joy to use pieces of the collection for a special commemorative afternoon tea. Because pink is the primary color of the china pattern, pink also became a significant color theme to my afternoon tea.

The table was set with an antique linen tablecloth and the napkin fold I chose was the simple “wave” fold. Often, with formal tablesettings, I will opt for a classic, understated napkin fold and simple white linens so as not to detract from the food and china used.

Teatable Placesetting
Formal Afternoon Tea Placesetting

The Menu

My menu for this three-course afternoon tea was inspired by: 1) Fare typical of a British afternoon tea;  2) Seasonal ingredients local to my region; 3) Flavor compatibility; and 4) Color coordination.

Food items were served on a classic three-tier server and the food was consumed in the traditional sequential order. That is to say, sandwiches were eaten first, followed by the scones course, and ending with  dessert and sweets. So, with the standard order of food consumption at an afternoon tea, guests work their way from the bottom plate to the top. Afternoon tea events are intended to be leisurely and unhurried, often taking 2-3 hours, giving guests time to fully enjoy the fare and linger over conversation.

Three-tier Server Filled with Afternoon Tea Foods
Three-tier Server Displaying Afternoon Tea Fare
Sandwich Course

We started off with a selection of four kinds of delicate sandwiches. I usually figure on three to five different kinds of sandwiches. It goes without saying that, for any kind of afternoon tea event, the sandwiches must be completely crustless and sized into shapes about two to three bites each.

A proper afternoon tea is a refined event and sandwiches are intended to be dainty, elegant, and very neat and tidy. To achieve this objective, the removal of the dark, bulky bread crusts is a must. The filling should not look messy or sloppy and there should be no evidence of the filling oozing out of the sandwich. For this reason, use care when adding mayonnaise to a sandwich filling as the filling can quickly become soupy and runny and leave a messy sandwich for a guest to deal with. It is best to leave the crusts on the bread while making the sandwiches then slice them off after assembling the sandwiches. That way, the sandwiches will have perfectly straight edges and a lovely clean, neat appearance.

I find teatime sandwiches do best on bread that is somewhat dense and can hold its shape well when picked up and not squish flat or have the filling ooze out when picked up in the fingers.

Sandwiches for an afternoon tea event can be made a few hours ahead, covered with a lightweight damp tea towel to keep them moist, and refrigerated until serving time.

I like to include open-faced sandwiches in the sandwich course in addition to the typical finger sandwiches. Including a variety of sandwich types and shapes lends variety and interest to a sandwich plate.

Today, I served four kinds of sandwiches. The first is the traditional egg salad sandwich on my homemade white bread. You can find the egg salad filling recipe here. These sandwiches are in the typical finger style and are dressed with fresh chives and a sprig of thyme.

Selection of Afternoon Tea Sandwiches on plate
Selection of Delicate Teatime Sandwiches

The second finger sandwich is my version of the famous teatime sandwich known as the Coronation Chicken Sandwich and is presented on homemade whole wheat bread. Did you know that the Coronation Chicken Sandwich (originally called “Coronation Elizabeth”) was created by two women at the Cordon Bleu Cookery School especially for the Queen’s 1953 Coronation? Seventy years later and the Coronation Chicken Sandwich still regularly appears on teatime menus.

Array of tiny teatime sandwiches on tea table
Selection of Teatime Sandwiches

No afternoon tea would be complete without the quintessential cucumber sandwich which, today, is in open-faced style on white bread. The spread on this sandwich is cream cheese mixed with some fresh dill.

Open-faced tea sandwiches
Open-faced Cucumber and Ham Teatime Sandwiches

Finally, the open-faced Ham and Guyère sandwich is presented on whole wheat bread atop a spread of mayonnaise, fig jam, and honey mustard. A sprig of thyme garnishes the sandwich.

Scones Course
Teatime Scones
Orange and Currant Scones

Scones and afternoon tea are synonymous! Today, I had two kinds of scones on the tea table – Currant and Orange Scones and Plain Scones, all still warm from the oven. Depending on their size, I usually figure one to two scones per person. You can find my scone recipe here and my tutorial for How To Make Scones here. Can you see the layers of buttery flakiness in these puffy, toothsome scones!  A knife should never be needed to break apart a scone. Rather, like these scones, they should be light and flaky enough that they break apart easily with the hands.

Scones for Teatime
Teatime Scones

In addition to the Devonshire Double Cream, I offered two scone toppings – my Strawberry Rhubarb Freezer Jam and my homemade Lemon Curd. I like to place the small bowls of scone toppings on a plate or tray for ease of passing between teatime guests. I consider that these should be passed together as a group (just as would be done with a set of salt and pepper shakers), rather than individually and risking spillage or having them become orphaned.

Tray of Toppings for Scones
Scone Toppings
Dessert Course

The top tier of an afternoon tea server is reserved for the sweets and pastries.

Afternoon Tea Dessert Plate
Sweets and Fancies for Afternoon Tea

However, that top plate is very small and I had more items than would fit on the small dessert plate so I used my large cake plate to hold and display two signature desserts in addition to some other dainty and delicate sweets.

Fancy Desserts for Teatime
Signature Desserts for Teatime

I couldn’t have a Royal Platinum Jubilee Afternoon Tea without including the classic Victoria Sponge Cake (aka Victoria Sandwich), a long-time traditional teatime cake. You can find my recipe for the Victoria Sponge Cake here. For today’s tea table, I made small, individual versions of the cake filled with jam and chantilly cream.

Mini Victoria Sandwich
Miniature Victoria Sponge Cake

When everything on a tea table is small and dainty, I think it justifies increasing the number of desserts (or, at least, that’s the story I am sticking to!)

Plate of Teatime Desserts
Teatime Desserts

My second signature dessert was Panna Cotta with a strawberry rhubarb gélee. My recipe for basic Panna Cotta is accessible here. This dessert was presented in very small dainty glass pedestal dessert dishes which allowed the layers of the Panna Cotta to be visible.

Dessert in a Glass
Panna Cotta with Strawberry-Rhubarb Gelée

French Macarons are always a lovely addition to a tea table and, today, mine were regally decorated in 24-kt edible gold for the occasion.

Macaron
French Macaron Decorated in Edible Gold

Tiny Cherry Madeleines in their iconic shell shape were dipped in pink chocolate and decorated in pearl dragées as a nod to the Queen’s signature pearl necklace we often see her wearing.

Madeleine
Dainty shell-shaped Madeleine

Fruitcake is a British tradition and I would be remiss not to include it in my afternoon tea fare. My light fruitcake was on today’s tea table. You can find my recipe for light fruitcake here and for my gluten-free light fruitcake here.

Fruitcake
Light Fruitcake

I have also included my Strawberry Rhubarb Bars on today’s dessert plate. These showy and scrumptious Bars feature a rich buttery shortbread crust with a luscious strawberry rhubarb topping. You can find my recipe for these Bars by clicking here.

Afternoon Tea Dessert Plate
Strawberry Rhubarb Bars

The lovely chocolates seen on my dessert plate today were artisan chocolates made by Jane and Sue Chocolates in Stanley Bridge, PEI. Their attention to detail and confectionery work are exquisite and their shop is well worth a visit. I just knew they would have decadent chocolates that would coordinate with my color scheme and they did not disappoint! Aren’t these confections just stunning!

Elegant Chocolates
Artisan Chocolates from Jane & Sue Chocolates, Stanley Bridge, PEI

 

Handmade Chocolates
Artisan Chocolates Created by Jane & Sue Chocolates, PEI

Tea Pairings

Royal Albert Teapot
Royal Albert’s “Lavender Rose” Teapot

Today, I prepared three separate pairings of tea, a different one for each course of the afternoon tea. The teapot in the photo above is the one from my Royal Albert china. The teacups from my china set are in the  Montrose shape. This shape is very characteristic of fine bone china cups and saucers, particularly from Royal Albert which first introduced the shape in 1962 with their now-famous Old Country Roses pattern.

Royal Albert Teacup
Teacup in Royal Albert’s “Lavender Rose” pattern

We are black tea drinkers and don’t personally like flavored teas so we started off with Happy Elephant’s Himalayan Darjeeling, an aromatic light-bodied tea, for the sandwich course. Tea pairing for the scones course was Twinings’ Earl Grey Tea. With its citrus notes, it was an excellent pairing, particularly with the scones that contain a hint of orange flavor. And, for the dessert course, the selection was Happy Elephant’s  English Afternoon Tea.

Cream and Sugar Set from Royal Albert
Royal Albert’s “Lavender Rose” Cream and Sugar Set

I hope you have enjoyed a glimpse into my Celebratory Platinum Jubilee Afternoon Tea.

Teatable Set for Royal Afternoon Tea
Platinum Jubilee Afternoon Tea
Be sure to check out my previous Afternoon Tea events by going to the Afternoon Tea section from the menu bar on my home page.

Connect with My Island Bistro Kitchen by:

Joining the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/

Following “the Bistro” on Twitter: https://twitter.com/PEIBistro/

Seeing the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram: https://www.instagram.com/peibistro/

Following “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/

(and you can pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards)

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Three-tier Server Filled with Afternoon Tea Fare
Platinum Jubilee Afternoon Tea