Last year I decided to mix two recipes I found online to create these delicious Strawberry Rhubarb Shortbread Squares.
I recently made the recipe again and realized I really needed to write the recipe out the way I make it because it is incredibly confusing to flip back and forth between two recipes.
The original shortbread recipe was using gluten all-purpose flour but I’ve been using our gluten free all-purpose flour to make it and it turns out divine, so you can make it either way depending what you need to do.
I also use a vegan “butter” so it’s dairy free as well, but if you like dairy butter (and your body can handle it) feel free to use that.
The shortbread is a very forgiving recipe, one time I only had half of the brown sugar required so I used half brown sugar and half white and it was still delicious.
You can also double this recipe and use a 9×13 pan instead, I just added 5-10 minutes to my baking time when I’ve done that.
I love this recipe because it gives me yet another way to use all my rhubarb from my garden.
Strawberry Rhubarb Shortbread Squares
- 1 1/2 cups rhubarb (diced)
- 1 1/2 cups strawberries (chopped)
- 1 tbsp lemon juice
- 3/4 cup white sugar
- 3 tbsp corn starch
- 1 tsp vanilla
Shortbread Base & Topping
- 2 cups flour (gluten free or regular gluten flour works)
- 1 cup butter (or non-dairy margarine)
- 1/2 cup brown sugar
- 1/2 tsp sea salt
In a medium saucepan, stir together the rhubarb, strawberries, lemon juice, white sugar and cornstarch. Heat over medium heat on the stove-top, stirring regularly. When the fruit softens sufficiently, use a potato masher to break it up into smaller pieces. Continue cooking until mixture comes to a boil and thickens, then remove from heat. Stir in vanilla. Set aside.
Pre-heat oven to 350°. Line 8" square pan with parchment paper and allow for extra to overhang the edges.
In a bowl mix the flour, butter, 1/2 C. brown sugar and salt until crumbly but blended. Reserve 1/2 cup and set aside. Press remaining dough into the prepared pan.
Pour rhubarb and strawberry mixture over the shortbread crust.
Crumble reserved dough over the top in large and small clumps.
Bake for 35 minutes.
Cool to room temperature before slicing and serving. If you want neater slices refrigerate for a few minutes before slicing.
I thought it would be fun to document our garden this summer. Living in Saskatchewan we have a much later planting season than a lot of other places so we just got everything in the ground.
We aren’t doing anything crazy in the garden this year but I love documenting it and seeing the plants grow and how much the trees grow from year to year.
I love rhubarb for a couple of reasons:
- it grows incredibly well, even if your husband accidentally tilled it up one spring 😉
- it is the first thing that starts producing so I can use it way earlier than any other fruit and vegetable in my garden
- I don’t have the greenest of thumbs but rhubarb makes me feel good about my plant growing capabilities
This super simple syrup is my favorite way to use my massive rhubarb harvest. I like that it can be made with fresh or frozen rhubarb so I can get the taste of summer even in the middle of our freezing winters.
This is a decently large recipe and if you don’t have eight cups of rhubarb you can totally cut the recipe in half, but if you are like me you will more than likely double the recipe instead of halving it!
I have heard that this syrup is really good on vanilla ice cream but we don’t have ice cream in our house much and personally, I just really like how it tastes with a Sprite or lemon lime pop so that’s always my default, but feel free to try it however you prefer.
If you are going to use it as a drink I usually do approximately 1 part rhubarb syrup to about 6 parts of my other beverage.
I keep this stored in the fridge and honestly have no idea how long it would be good for, we’ve always finished it before it’s gone bad!
Just this week I made a batch of this syrup to help lessen the feeling of endless winter. I had a lot of rhubarb still in the freezer (because I was hoarding it until I felt like winter was never going to end) and just seeing the bright red in the syrup in the bottles once it was done made me feel more cheerful.
Now I just can’t wait for the snow to melt from my garden and the rhubarb to start growing so I can make more!
- 8 cups chopped rhubarb
- 2 cups sugar
- 2 cups water
Add the ingredients to a large pot and bring to a boil over medium high heat.
Once boiling lower the heat to a simmer and cook for 20-30 minutes, until the rhubarb is soft.
Place a large bowl under a fine mesh strainer and pour the mixture through.
Pour the syrup into a bottle and store in the fridge.
- Make an Italian soda knock off by using about 1 part syrup to 6 parts lemon lime pop. Adjust the ratios to your liking.
I hope you enjoy the recipe! I would love to know what you make with your rhubarb!