Another CSA challenge

As I've mentioned, using up our CSA produce has resulted in several challenges. This week we were faced with rhubarb - again! The first time M. made a compote which we served over ice cream. Good, but it was definitely time to try something more adventurous.

We were invited to dinner at my friend M's (not to be confused with my husband M.) apartment. She and her husband live way out in Queens, so it is quite an adventure getting to their apartment. Well, actually getting there isn't so much of an issue as is getting home after a few glasses of wine! The journey involves the Long Island Railroad and NYC subway - we've learned to pack water and reading material for the trek. :)

When M (friend) and I confirmed the plans, I asked if I could bring anything. I was really hoping she'd say yes (which she did) since I had rhubarb to use up. I found a recipe on the Cooking Light Community board that looked promising, so when I got the green light, it was all systems go!



Strawberry Rhubarb Shortbread
posted by kbucky on CL Community Board

For the shortbread:
¼ pound (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour, or ½ cup flour and 1 cup rolled oats
5 tablespoons confectioners’ sugar
½ teaspoon kosher salt

For the topping:
2 eggs, lightly beaten
¼ cup all-purpose flour
¾ teaspoon kosher salt
1 ½ cups sugar
2 cups diced rhubarb
(I made the strawberry rhubarb version and so used 1 1/2 cups of rhubarb and 1 cup of strawberries)

Preheat the oven to 350 degrees.
To make the shortbread: Place the butter, flour, sugar, and salt in the bowl of a mixer fitted with a paddle and mix until it comes together. Press into an 8 X 8-inch pan and transfer to the oven. Bake until the edges are just beginning to brown, about 15 to 18 minutes.

To make the topping: Place all the ingredients in a medium-size bowl and mix until everything is completely incorporated. It will have a slightly gluey texture, but have no fear; you are doing it right.

Place the topping on the shortbread and transfer to the oven. Bake until the topping is set and just beginning to turn golden, about 35-45 minutes. Cool in the pan and cut into 12 to 16 bars.

Variation: Strawberry Rhubarb Shortbread: substitute 1 cup diced strawberries for ½ cup rhubarb.

From “The Bake Sale Cookbook” by Sally Sampson

kbucky's notes: I just mix up the shortbread in the food processor and this recipe goes together really fast! So yummy--the tart rhubarb and the buttery shortbread.


Well, I agree with kbucky. Using the food processor made this recipe a breeze. It was very tasty, the butteryness of the shortbread combined with the fruit layer balanced well and kept the recipe from being too rich. We served it with a touch of whipped cream on top, and I would definitely do that again. M. and I debated serving it with ice cream but decided that we thought it would be much and overpower the dessert. But the touch of creaminess from the whipped cream complimented it well.

All in all, the taste testers at the dinner enjoyed it (and were left with the leftovers - ha!) and I would make it again (especially given how quick and easy but delicious it was).


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