Early in Spring, (but before Spring weather actually hit our neck of the woods) I spotted rhubarb stalks at the grocery store. I didn’t buy any, though. Later at home, I went through my rhubarb recipes, choosing the ones I wanted to make during rhubarb season this year. On the next grocery run, rhubarb was on my list. And there was no rhubarb in the store. Or in the other two nearby grocery stores that I checked.
To avoid this exact scenario, I started growing my own rhubarb when we lived in Connecticut. I brought one of my garden rhubarb plants with us when we moved back to Illinois two years ago. But the rhubarb plant didn’t survive being in a pot with inconsistent sun and water during the 3 months of our transition to a new home. After another unsuccessful growing season, I dumped that rhubarb plant, (along with a few other specimens that did not survive the move) into the naturalized area behind our home last Fall. As that area started greening up after this past long & dreary winter, I noticed a familiar large leaf low to the ground. My rhubarb plant came back and is growing strong! I’ll be able to harvest from it this season!
I had given up hope on this rhubarb plant, but it is thriving!
In the meantime, it has been a few weeks since that first sighting of those ruby stalks in the produce section. It is definitely Spring in our area, and rhubarb is consistently available for purchase. I was finally able to make a few recipes using this perennial vegetable. Here’s the first one for rhubarb fans!
Strawberry Rhubarb Shortbread Bars.
Strawberry Rhubarb Shortbread Bars (adapted from countryliving.com) Yields: 12 – 16 bars, Total Time Required: 3 hours, 30 minutes
Ingredients:
- 1 cup sliced fresh or frozen rhubarb
- 1 1/2 cups sliced fresh strawberries, plus more for garnish
- 1/2 cup + 1/3 cup granulated sugar, divided
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon kosher salt
- 1 cup + 3 tablespoons all-purpose flour, divided
- 1/2 cup cold unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon fresh lemon zest
Directions:
Preheat the oven to 350°F. Grease a 9-inch square baking dish.
Combine the rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan.
Combine the rhubarb, strawberries and sugar with some water in a pot.
Bring it to a boil and cook until the fruit is softened and beginning to break down, about 2 to 4 minutes. Cool the mixture.
Bring the mixture to a boil.
Meanwhile, combine the confectioners sugar, salt, and 1 cup of flour in a food processor and pulse until combined, about 4 to 5 times.
Combine the dry ingredients for the shortbread.
Add the butter in chunks and pulse until a coarse meal forms, about 10 to 12 times.
Incorporate the butter into the shortbread.
Press the shortbread mixture firmly into the bottom of the prepared dish. Bake the crust until it is golden around the edges, 16 to 20 minutes. Cool the base on a wire rack.
Spread the crust in the dish.
Puree the rhubarb mixture in a food processor until it is very smooth, about 1 minute.
Puree the rhubarb mixture.
Add the eggs, egg yolks, zest, and 1/3 cup of granulated sugar. Process the mixture until it is smooth, about 15 to 20 seconds. Add the 3 tablespoons flour and pulse again just until it is smooth.
Add the sugar, eggs & lemon zest to the rhubarb mixture.
Pour the mixture over the crust.
Spread the filling over the baked crust.
Bake the dessert until it is set, about 25 to 30 minutes.
Bake the dessert until it is set.
Cool it completely on a wire rack. Chill it at least 2 hours before serving. Cut it into 12 – 16 squares.
Garnish the bars with sliced strawberries.
Garnish each square with a sliced strawberry. Serve with some whipped cream, if desired.
Add some whipped cream, if desired.
Rhubarb is a perennial favorite! ~Linda
Strawberry Rhubarb Shortbread Bars (adapted from countryliving.com) Yields: 12 – 16 bars, Total Time Required: 3 hours, 30 minutes
Ingredients:
- 1 cup sliced fresh or frozen rhubarb
- 1 1/2 cups sliced fresh strawberries, plus more for garnish
- 1/2 cup + 1/3 cup granulated sugar, divided
- 3 tablespoons confectioners’ sugar
- 1/2 teaspoon kosher salt
- 1 cup + 3 tablespoons all-purpose flour, divided
- 1/2 cup cold unsalted butter
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon fresh lemon zest
Directions:
Preheat the oven to 350°F. Grease a 9-inch square baking dish.
Combine the rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring it to a boil and cook until the fruit is softened and beginning to break down, about 2 to 4 minutes. Cool the mixture.
Meanwhile, combine the confectioners sugar, salt, and 1 cup of flour in a food processor and pulse until combined, about 4 to 5 times. Add the butter in chunks and pulse until a coarse meal forms, about 10 to 12 times. Press the shortbread mixture firmly into the bottom of the prepared dish. Bake the crust until it is golden around the edges, 16 to 20 minutes. Cool the base on a wire rack.
Puree the rhubarb mixture in a food processor until it is very smooth, about 1 minute. Add the eggs, egg yolks, zest, and 1/3 cup of granulated sugar. Process the mixture until it is smooth, about 15 to 20 seconds. Add the 3 tablespoons flour and pulse again just until it is smooth. Pour the mixture over the crust.
Bake the dessert until it is set, about 25 to 30 minutes. Cool it completely on a wire rack. Chill it at least 2 hours before serving. Cut it into 16 squares. Garnish each square with a sliced strawberry. Serve with some whipped cream, if desired.