member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to MEAN CHEF      

Recipe Categories:

    Rhubarb Shortbread


    Source of Recipe


    Gale Gand

    List of Ingredients




    for the jam:
    1 lb rhubarb, cut into 1 inch pieces
    1/2 cup granulated sugar
    1/2 cup water
    1 vanilla bean

    for the shortbread:
    4 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 lb unsalted butter, room temperature
    4 large egg yolks
    2 cups granulated sugar
    confectioners' sugar, for dusting

    Recipe



    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â