Blueberry Rhubarb Bars Recipe

With a layer of sour blueberry rhubarb jam in the middle, these shortbread bars taste like butter.  

Blueberry Rhubarb Layer* (makes double what you need for this recipe, halve it if you don’t want extra) – 220 g granulated sugar about 1 cup – 280 g fresh rhubarb diced, about 4 stalk – 310 g blueberries 1 pint – Juice of 1 lemon – 2 tablespoons tapioca starch can substitute with cornstarch Shortbread Layer – 226 g unsalted butter, softened, 1 cup – ¾ tsp fine sea salt – 2 teaspoons pure vanilla extract – 30 g powdered sugar ¼ cup – 50 g granulated sugar ¼ cup – 260 g all purpose flour 2 cup

INGREDIENTS

━━━━━━━━━━  

INSTRUCTION

Put all ingredients in a pot and heat slowly. Cook until blueberries burst and rhubarb softens, about 30 minutes. Stirring frequently and pressing rhubarb with a wooden spoon. 

Yellow Wavy Line

STEP  1 .

Let it thicken like jam and smash the fruits almost completely. Set aside. This can be done beforehand. 

Yellow Wavy Line

STEP 2.

Warm the oven up to 350 F. Line an 8- or 9-inch square pan with greased parchment paper, leaving extra on all sides. Add the vanilla, salt 

Yellow Wavy Line

STEP 3.

and butter and mix them together. Mix the flour and sugars together by beating them in. Put about ⅔ of the shortbread mix in the pan's bottom.  

Yellow Wavy Line

STEP 4.

Spread the dough out with a measuring cup or an offset spatula. Cover the shortbread with half of the jam. Add pieces of the rest of the shortbread to the jam.  

Yellow Wavy Line

STEP 5.

It should be baked for 30 to 35 minutes, or until the shortbread on top turns golden. Let it cool in the pan before cutting it.  

Yellow Wavy Line

STEP 6.

Extra food can be frozen if it is kept in a container that keeps air out.  

Yellow Wavy Line

STEP 7.

See Also

Strawberry Rhubarb Muffins Recipe