Award Winning Rhubarb Bars

The other day I told a friend, “I would pay 50 American dollars for some rhubarb right now.” And I wasn’t kidding. These pictures were taken last summer, when I made these bars with some rhubarb from my mom’s garden. If you are lucky enough to have your own rhubarb source right now, I can’t recommend them highly enough. Also, I will give you cash money if you are willing to share them with me.

Shortbread crust based on Ina Garten’s lemon bar recipe

Ingredients

Rhubarb compote

• 4 cups diced rhubarb
• 3/4 cups sugar
• 1 tablespoon water
• 1 pinch salt

Shortbread crust

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

Rhubarb filling

• 1 3/4 cups prepared rhubarb compote
• 1/4 cup lemon juice
• 1/2 cup sugar
• 5 eggs, lightly beaten
• 2 tablespoons cornstarch
• 1 teaspoon vanilla

Instructions

1. Make the compote: Combine the ingredients for the compote in a medium sauce pan. Cook over medium heat until the mixture comes to a boil. Reduce heat and simmer, stirring occasionally until the mixture thickens and the rhubarb starts to fall apart – about 5-7 minutes. Remove from heat and let cool slightly, then puree in a blender until smooth. Set aside
2. Make the crust: Preheat the oven to 350 degrees F. Grease a 9″x13″ pan or line it with parchment paper for easier removal later. In a large bowl, Cream the butter and sugar with an electric mixer until light in color. With the mixer on low, add the flour and the salt and mix until just combined.
3. scrape the dough into the prepared pan, and press into an even layer, building up a 1/2 inch edge on all sides. Chill for 15 minutes.
4. Bake the crust for 17-22 minutes until very lightly browned at the edges. Set aside to on a cooling rack, and reduce the oven temperature to 325 degrees.
5. Mix the filling: Combine all of the filling ingredients in a large bowl and whisk to combine.
6. Assemble the bars: Pour the filling on top of the warm crust. Gently but firmly knock the pan on the counter a few times to remove air bubbles. Bake for 20-23 minutes until the filling is just set in the middle.
7. Let cool completely at room temperature, then chill in the fridge. serve cold or at room temperature, cut into squares, and try to be cool when people tell you how impressed they are.