Rhubarb Filled Ginger Shortbread

I've been wanting to feature these shortbreads since I started thinking about recipe blogging and waiting in anticipation for those little green rhubarb sprouts to come shooting through the ground.  When we moved to this old farm house 13 years ago, I was happy to find a beautiful patch of rhubarb growing near the stone foundation behind the barn.  Who knows how long this sturdy plant has been thriving in this warm and sunny location.  The long wait is finally here, my rhubarb is ready to be cut and this recipe is ready to be revealed.  The inspiration for my Rhubarb Filled Ginger Shortbread, came from Julia Child's  Baking with Julia  Her recipe for Hungarian Shortbread is what started it all.  This recipe requires a little arm muscle, I hope your up for it!

 Ingredients

For the filling...

1 lbs. fresh rhubarb cut into 1" pieces

1/2 cup sugar
1/2 cup of water

grated peel of 1 lemon 

1.   Place the rhubarb, sugar and water in a medium sized saucepan.  Bring to a simmer over medium heat, and cook stirring often, until the rhubarb softens and the rhubarb seems to melt.  Continue cooking until some of the juices evaporate about 10 minutes.  Remove the pan from the heat, stir in the lemon zest and cool completely. 

For the shortbread...

4 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

4 sticks (1 pound) unsalted butter, room temperature

4 large egg yolks

2 cups sugar

1/3 cup crystallized ginger, very finely minced

confectioners sugar, for dusting

1.   Whisk the flour, baking powder and salt together in a bowl and set aside.

2.   In a mixing bowl fitted with a paddle attachment, beat the butter on high speed until it is pale in color and fluffy.  Add the egg yolks and sugar and beat until the mixture is light and fluffy.  Reduce the speed to low, add the crystallized ginger and mix in well.  Add the dry ingredients, mixing only until the ingredients are incorporated.

3.   Turn the dough out onto a work surface and gather it into a ball.  Cut in half and shape each half into a short fat log.  Wrap each half in plastic wrap and place in the freezer for 30-40 minutes.

 4.   Set oven temperature to 350°.  Grease a 9X12 inch baking pan with butter.  Remove one of the logs from the freezer, and using the side of a box grater with the largest holes, (now mind you this is where it gets fun) grate the dough onto a piece of parchment paper.  This technique is unusual but results in a light textured buttery shortbread. 

Turn out the grated dough into the greased baking pan and gently spread the dough throughout the pan evenly.  Don't press on the dough, you want to keep it light.

5.   Spoon the cooled rhubarb evenly over the top of the dough.  Grate the remaining dough and distribute evenly over the rhubarb.  

6.   Bake the shortbread for about 40 to 45 minutes or until golden brown.  Remove from oven and cool completely on a wire rack.  Dust heavily with confectioners sugar.  Cut into 12 or 24 pieces.  

 

By now your arms have recovered from all that grating, you can sit down with a nice hot cup of tea, and contemplate your workout while enjoying your Rhubarb Filled Ginger Shortbread.  Enjoy! 

     

Meyer Lemon and Lavender Bars

   The combination of lemon and lavender is like a match made in heaven.  Meyer lemons are native to China, they are sweeter and less acidic than the more common lemon varieties.  Lavender is a member of the mint family and has a sweet floral flavor, with lemon and citrus notes which lends itself so well with fresh lemon.  Lavender flowers are very strong flavor, so the secret is that a little goes a long way.
   Combine a lavender scented flaky crust and a sweet and slightly tangy Myer lemon filling and you have the perfect tea time indulgence!  They also freeze beautifully!

                                                           Ingredients

For The Crust
1 1/2 cups all purpose flour
1/2 cup confectioners sugar
1 1/2 teaspoons finely grated Myer lemon (regular lemon may be substituted)
1/8 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2 inch dice
1 teaspoon culinary lavender flowers (not from the florist) lightly chopped

For The Filling
6 large eggs
2 1/2 cups granulated sugar
3/4 cups fresh Meyer lemon juice (regular lemon may be substituted)
1 Tablespoon finely grated Meyer lemon zest (regular lemon may be substituted)
1/2 cup all purpose flour
Confectioners sugar for dusting

1.   Preheat your oven to 325° F. Butter well a 9X13X2 inch baking pan.

2.   To make the crust, in a mixing bowl combine the flour, confectioners sugar, zest and salt.  Using a mixer on low speed mix to blend ingredients, about 1 minute.  Add the butter pieces and beat on medium speed until the butter pieces resemble small peas.  About 2 minutes.  Do not over mix.  Add the lavender flowers and mix by hand with a spatula.  Dump the course crumbs into the buttered baking pan and spread evenly around the bottom and up about 1 inch on the sides.  Press lightly all over.

3.   Place in the preheated oven and bake just until the edges are lightly browned, about 20 minutes.  Remove from the oven and set aside.  Reduce the oven temperature to 300° F.



4.   To make the filling, in a mixing bowl, whisk the eggs just until blended.  Add the granulated sugar, lemon juice and zest, whisk until smooth.  Sift the flour into the bowl and whisk until incorporated.  Slowly pour the filling over the crust.  Bake until the filling is set and does not wobble when the pan is shaken, 40-50 minutes.  Transfer the pan to a wire rack and let cool completely.  Cover with plastic wrap and refrigerate for an hour.  Cut into desired sized squares and sift confectioners sugar over top.  May be stored in the refrigerator for up to two days or frozen for up to a month.



Click the link below for more yummy recipes!

Lavender and Lovage