sweet cherry and crystallized ginger squares

Today I was reflecting on how happy I get when I see the amazing variety of local fruits and vegetables.  Just think of the fruits that are available right now - some lingering strawberries and rhubarb, blueberries, apricots, raspberries, plums, cherries.  It's too bad the window for availability is so short.  We have to make the most of them when they around.  Of course eating fresh cherries are amazing.  I have been washing lots of cherries for Nathaniel during the past few days.  He is definitely our cherry guy.  Thankfully he has learned how to eat them without having juice run down his chin and stain his shirt.  But how many sweet cherry recipes do you know of?  Cherry pie is made out of sour cherries.  Personally, I didn't know of any.  Until I came across this one.   

A wonderful buttery crust, fresh cherry filling and a slight zing of ginger.

The original recipe included more ginger, but I was a bit shy with the amount for this square.  I really wasn't sure how my kids would like the heat in a sweet square.  If you're feeling brave, you can add up to 4 oz. of chopped crystallized ginger.  The other change I made was pressing two thirds of the flour mixture into the pan and not half of the mixture that was suggested in the original recipe.  I preferred the idea of seeing more of the cherry filling through the topping.  I did end up baking the squares an extra 10 minutes to make sure the crust was completely baked.

Sweet Cherry and Crystallized Ginger Squares - adapted from Cookin' Canuck

5 cups fresh, pitted cherries, cut in half
3 tbsp fresh lemon juice
2 oz. crystallized ginger, chopped
1/2 cup granulated sugar
4 tsp cornstarch

1/2 cup granulated sugar
1/2 cup brown sugar
3 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground nutmeg
1 cup (2 sticks) cold butter, cut into small pieces
1 egg, lightly beaten

Preheat the oven to 375 degrees F. Spray a 9x13-inch baking pan with cooking spray.

In a large bowl, combine cherries, lemon juice, crystallized ginger, 1/2 cup sugar and cornstarch. Set aside.

In a separate medium bowl, combine 1/2 cup each of granulated sugar and brown sugar. Stir in flour, baking powder, salt, and nutmeg. Cut in cold butter pieces with a pastry cutter or a fork until the mixture is crumbly. Stir the egg into the flour mixture.

Press two thirds of the flour mixture into the bottom of the prepared pan. Spread the cherry mixture over the crust. Sprinkle the rest of the flour mixture over the cherries.

Bake in the preheated oven for 35-45 minutes, or until the top is light brown. Let the bars cool on a rack and then place in the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into 32 squares and serve.