Sweet & Tangy Strawberry Rhubarb Shortbread Bars Recipe - The Pass and Provisions
Tangy strawberry rhubarb shortbread bars bring a zesty punch to your dessert table. Sweet-toothed enthusiasts will find the delightful recipe worth every buttery, crumbly bite.
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Cooking tools:
- Baking pan
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Saucepan
- Stove
- Spoon
- Spatula
- Chef's knife
- Airtight container
- Refrigerator
Ingredients
- 1 ½ cups rhubarb, diced (fresh or frozen)
- 1 ½ cups strawberries, diced
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- ¼ teaspoon salt
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