Rhubarb Short Ribs Recipes

RHUBARB SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
• Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
• Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
• Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

SHORTCAKE WITH FRESH RHUBARB SAUCE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan. In a heatproof bowl, cover rhubarb with boiling water; let stand 5 minutes. Drain and pat dry., Meanwhile, in a bowl, cream shortening and sugar until blended. Beat in egg. In another bowl, whisk flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture alternately with milk, beating well after each addition. Fold in drained rhubarb and walnuts. Transfer to prepared pan; bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., In a small saucepan over medium-high heat, combine sugar and water; bring to a boil, stirring to dissolve sugar. Stir in rhubarb; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until rhubarb is softened. If desired, stir in cinnamon. Serve over warm shortcake.

RHUBARB SHORTBREAD

Steps:

• Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.
• Split vanilla bean, scrape the seeds into the pan, and toss in the pod.
• Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.
• Remove and discard vanilla bean.
• Transfer to a shallow bowl and let cool.
• Can be made ahead and refrigerated in an airtight container, for up to one week.
• If refrigerated, return to room temperature before using.
• You may substitute 1 cup of your favorite jam or preserves for the homemade.
• Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
• Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.
• Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
• Turn the dough out onto a work surface and cut into two pieces.
• Shape each piece into a ball and wrap in plastic wrap.
• Place in freezer until firm, about 30 minutes.
• Can be made ahead and frozen for up to one month.
• Thaw in refrigerator overnight.
• Assemble and bake: Preheat oven to 350° with rack in center.
• Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish.
• Pat the dough gently just to get it into the corners (you don’t want to press it down), and spread with the rhubarb jam.
• Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
• Bake until golden brown, about 40 minutes.
• Dust with confectioners’ sugar as soon as it is removed from oven.
• Cool on a wire rack.
• Cut the shortbread into bars when it is cool.
• You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings.
• Store covered at room temperature for up to 2 days.