1. The Jam: 2. Place rhubarb, sugar& water in a saucepan. 3. Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe). 4. Bring to a simmer over low heat, cook stirring often until the rhubarb is soft. 5. Cool the jam. 6. Shortbread: 7. Whisk the flour, baking powder& salt together, set aside. 8. In another bowl beat the butter until it is pale and fluffy. 9. Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture. 10. With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated. 11. Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap. 12. Freeze the dough for at least 30 minutes. 13. Assembling& Baking: 14. Preheat oven to 350F with rack in center of the oven. 15. Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater). 16. Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too. 17. Spread with the Rhubard jam (or jam, preserve of your choice). 18. Grate the remaining ball of dough on top, pat gently so it is evenly spread. 19. Bake for apprx 40 minutes or until it is golden. 20. As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack. 21. Cut into bars. 22. The size& shape is up to you. 23. It is nice served with a dab of whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
