Strawberry Rhubarb Shortbread Bars Recipe
Strawberry Rhubarb Shortbread Bars
Rhubarb is a particularly festive ingredient used in Thanksgiving pies that elevates sweetness. Why not combine them with strawberries for a delicious batch of tea-time cookies your loved ones will enjoy.
Baking these will require some delicacy, but they’re definitely worth the time and effort if they can make your lover’s day even just a little sweeter.
- 1½ cup Sliced fresh or frozen rhubarb
- 1 cup Sliced fresh strawberries, plus more for garnish.
- ½ cup plus ⅓ cup Granulated sugar, divided
- 3 tbsp. Confectioners' sugar
- ½ tsp. Kosher salt
1 cup plus 3 tsp. All-purpose flour
- ½ cup Cold unsalted butter, cut into pieces (1stick)
- 2 large eggs
- 2 large egg yolks
- 1 tbsp. Fresh lemon zest
- 5 drops Red food coloring
- Heat oven to 350 °F.
- Grease the baking sheet with parchment paper thoroughly using cooking spray.
- In a medium saucepan over low heat, mix in the rhubarb stems, strawberries, and the granulated sugar until everything is coated well enough not to stick together when you mix them up!
Bring mixture just under boiling point for about 4 minutes—this helps break down those rigid cells that make fruit jams so soft & mushy tasting. Cool before storing in fridge or freezer.
- Meanwhile, mix confectioners' sugar, salt, and flour in a food processor until combined.
- Add butter, then pulse until coarse meal forms 10-12 times.
- Press mixture firmly into the bottom of the prepared pan to form an even layer about one inch thick.
- Bake 16-20 minutes or till golden around the edges, then set aside.
For the puree:
- Puree rhubarb until very smooth in a food processor, about 1 minute.
- Add eggs and yolks together with ¼ cup granulated sugar before processing for 15-20 seconds more—this will help get rid of pesky lumps!
- Add lemon zest along with 3 tablespoons of flour if desired to create your own personalized color combinations by adding red food coloring.
- Spread over the crust of the shortbread cookies
- Bake, then set for 25 to 30 minutes.
- Proceed to cooling them on a wire rack, and then chill at least 2 hours or to a day before cutting into squares with strawberries for garnish.