Rhubarb in the spring and early summer is such a treat here in the midwest and there are so many amazing recipes you can use it in. Everything from rhubarb infused water, teas and wine to rhubarb sorbet, butter and syrups to the classic rhubarb baked goods and jams.
Rhubarb is a hardy perennial in the buckwheat family. The ancient Chinese used it as a medicinal herb over 5,000 years ago. Native to southern Siberia, it got its name from the Russians who grew it along the Rha River. For centuries it was traded alongside tea as a cure for stomach aches and fevers. [1]
I grew up on rhubarb as my Grandma Deloris had a large rhubarb patch in her backyard. She made the best strawberry rhubarb pies. Just thinking about how the sweet and sour melded together in her homemade pies makes my mouth water. I've tried to make a few pies myself, but they just don't compare to Grandma's! A few years ago, we transplanted four of Grandma's rhubarb plants to our yard before her house sold. If I remember correctly, these plants were actually transplanted to her yard from her mom or grandma's yard, making them heirloom plants. A friend also transplanted a few of these plants to his yard at the same time as us. I love knowing that some of Grandma's rhubarb now provides their family with the star ingredient for the recipes they make. A lot of history and so many treats have come from these original plants. I smile and think of my Grandma every time I head out to pick some rhubarb stalks. I found this recipe on Pinterest (original recipe linked below), but have modified a few things. If you are a shortbread fan and have access to harvest or purchase rhubarb at your local farmers market, this is a recipe you'll want to try. It has become our family's favorite!
Ingredients:
Shortbread: 1 C butter, softened 3/4 C sugar 1-1/2 tsp vanilla 2 C all-purpose flour 3/4 tsp salt Rhubarb Filling: 3 C rhubarb stalks, chopped 3/4 C sugar 1/4 C all-purpose flour 1 tsp lemon juice Optional Glaze: 1 C powdered sugar 3 tsp milk 1/2 tsp vanilla Preheat the oven to 375°. Lightly spray a 9x13 glass baking dish or line with parchment paper. In a stand mixer, add 1 C softened butter. Beat until smooth and creamy, scraping the sides and bottom of the bowl. Add 3/4 C sugar and beat again for 2 minutes (scraping sides as needed), until mixture is light and fluffy. Add 1-1/2 tsp vanilla and beat. Add 2 C flour and 3/4 tsp salt. Beat until mixture has come together and formed a ball. Scrape sides as necessary and do not overmix; beat just until flour is combined. Divide dough into two portions, one with a little more than half of the dough. Cover the smaller piece and place in the refrigerator. Press a little more than half of the dough into your 9x13 sprayed (or lined) pan. Chill dough for 20 minutes. This makes the shortbread very tender. Bake for 15 minutes (or until light brown on the edges). Set crust aside and cool for a few minutes. Lower the oven temp to 350°. Add chopped rhubarb to a bowl and stir in the 3/4 C sugar and 1/4 C flour. Add 1 tsp lemon juice and pour mixture over the crust. Use your fingers to break off small to medium size pieces of the remaining shortbread from the fridge and place on top. Bake at 350° for 45 minutes. Bars are done when shortbread is golden in several spots across the top. Let bars cool. For an optional glaze, combine 1 C powdered sugar with 3 tsp milk and 1/2 tsp vanilla. Whisk until smooth. Drizzle over the top of cooled bars and let glaze set up for 20-30 minutes before slicing and serving. Original recipe: https://thefoodcharlatan.com/rhubarb-shortbread-bars/
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