°You guys. Listen. Seriously. These rhubarb bars from Lara Ferroni are my new favourite thing. Honest. I like ’em even better than my famous lemon bars. I was going to bring these into work one day but then the Pie and I decided to eat them all ourselves. So we totally did. We even ate them for breakfast. And I don’t even feel bad about it.
Start by chopping up about 400g fresh rhubarb into 1/2″ chunks. My stalks were super skinny and tender so I didn’t bother to peel it but if you’re working with the thicker, tougher stalks, then you might want to consider it. Plop the bits into a bowl with 1/3 cup sugar, give that a stir, and let that macerate for about 10 minutes.
When the rhubarb bits are starting to get a little juicy, plop them into a medium-sized pot with about 1/4 cup water and cook over low heat until everything is mushy.
Remove your rhubarb mush from the heat and allow to cool. You can purée the rhubarb at this point but it’s not necessary. Just mush it up a little more so there are no solid pieces. Depending on the colour of your rhubarb, your stewed ‘barb will be any colour from an orange-ish yellow to a deep red. Don’t worry if it’s any variation in between.
Now we need to make a gorgeous flaky shortbread crust for these. Preheat the oven to 350° and line a 9″ x 5″ baking dish with parchment paper. In the bowl of an electric mixer, beat together 4oz room temperature butter, 1 cup flour, and 1/4 cup sugar. Start slow when it’s all powdery like this:
But then it will very quickly come together into a soft dough.
Press this into the baking dish and let it rest for 15 minutes.
Then bake it until it’s nice and golden, about 20 minutes.
While that’s on the go you can finish up your rhubarb goo by turning it into rhubarb curd. In a bowl suspended over a pot of simmering water or the top of a double boiler, whisk together 6 egg yolks and 3/4 cup sugar and let those get nice and warm.
Add in the stewed rhubarb a little at a time until it’s got the taste and consistency that you like. I ended up adding in all of mine.
When you’re happy, remove it from the heat and tip in 50g butter, cut into chunks.
Stir that until smooth – you now have rhubarb curd!
Pour about half to two-thirds of the curd on top of the baked shortbread crust.
Save the other curd and chuck it in your fridge to use on toast.
Shove that back into your oven for about 10 minutes, until the curd has set.
Let that cool completely before slicing into lots of pieces. I found it was best to keep these in the fridge as the curd likes to travel when it gets warm.