Rhubarb Curd Shortbread
Explore the delightful fusion of sweet rhubarb curd and buttery shortbread for a knockout dessert. Perfect for 16 bars, this recipe combines tangy and delicate flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.willystreet.coop.
Cooking tools:
- Fine-mesh sieve
- Microplane
- Baking pan
- Cooling rack
- Hand mixer
- Parchment paper
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Wooden spoon
- Spatula
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Plastic wrap
Ingredients
- 1/4 cup powdered sugar
- 16 tablespoons butter
- 3/4 cup sugar
- 4 tablespoons water
- 3/4 pound rhubarb
- 1/2 teaspoon salt
- 1 1/2 cup flour
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon cinnamon
- 4 egg yolks
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
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