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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rhubarb	1		trimmed cut	25.62	5.5388	1.0979999999999999	0.244
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
vanilla bean	1/2			6.047999999999999	0.2656	0.0013	0.0013
purpose flour	4	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	1	lb	unsalted	2585.5259	118.7981	80.7863	217.7285
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	2	cups	granulated	639.6	120.016	20.02	9.984
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.