Strawberry Rhubarb Yummmmmm

I guess not every post can be about woodworking and therapy progression...

I am so happy to share my very first original recipe - and even more excited because it is a recipe for a summer dessert classic, with a few new spins.

Strawberry Rhubarb Shortbread Bars in a pretty Fiestaware Dish

Naming a new recipe is hard.  Should I go with Strawberry Rhubarb Crisp Shortbread Bars with Almond Oat Topping?  No - because that is WAY too long.  So I am going to work on a short name, but in the meantime, here is the recipe for my first dessert!

This is basically a three part recipe that will fit into an 9 x 13 baking dish.  First is the shortbread base, second is the filling and the third component is the topping.  So let us begin with the shortbread.

1 1/2 cups of butter @ room temperature

1/2 cup superfine baking sugar (granulated will be fine)

1 teaspoon pure vanilla extract

3 cups all purpose flour

1/4 teaspoon salt

Combine butter and sugar in mixer and beat until light and fluffy, add vanilla and beat an extra minute.  Combine dry ingredients before adding to mixer.  With the mixer off, add the dry ingredients and beat on medium speed just until the dough comes together.  Then remove and press into a pan, put in the oven at 350 degrees for 20 minutes.  Set aside and make the topping.

Topping:

1 cup quick cooking oats (not instant)

1/2 cup sliced almonds (toasted for 5 minutes at 350 degrees)

1/2 tsp cinnamon

1/2 cup granulated sugar

1/2 packed brown sugar

2 tbsp flour

1  sticks of cold butter (salted or unsalted)

Put all of the ingredients into a food processor with the dough attachment in place. Turn on the processor and watch carefully for the little chunks start to develop - then stop and then just pulse until you see it is crumbly and you have varying sizes of chunks suitable for a crumb style topping.  Set aside.

For the Filling:

5 cups of strawberries, hulled and halved (or quartered if large)

3 1/2 to 4 cups of rhubarb, cleaned and cut into 3/4" chunks

3 1/2 tbsp cornstarch

1 cup of super fine bakers sugar (regular granulated is fine, too)

3 tbsp frozen orange juice concentrate  

1/2 cup water

Combine strawberries and rhubarb in a large bowl and then pour the sugar over the top.  In a small bowl, whisk together the frozen orange juice concentrate, the water and the cornstarch until no clumps from the cornstarch remain. Pour the mixture over the fruit and gently toss together.  Working in two to three batches, add the fruit mixture to a food processor and pulse until the mixture is mostly broken down (some small chunks should remain).

Final Assembly!
Pour the fruit mixture over the shortbread, evenly spreading it out.  Once that is all in, then using your hands, sprinkle even amounts of the topping all over the dessert.  When finished, place it into a 350 degree oven for about 25 minutes, it should be golden brown on top and have thick bubbles coming up all around.

Remove and cool for at least 25 minutes, then serve warm with a dollop of fresh whip cream, vanilla ice cream and fresh strawberries.  DIVINE  :)