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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan. | 2. Split vanilla bean, scrape the seeds into the pan, and toss in the pod. | 3. Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes. | 4. Remove and discard vanilla bean. | 5. Transfer to a shallow bowl and let cool. | 6. Can be made ahead and refrigerated in an airtight container, for up to one week. | 7. If refrigerated, return to room temperature before using. | 8. You may substitute 1 cup of your favorite jam or preserves for the homemade. | 9. Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt. | 10. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy. | 11. Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light. | 12. Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated. | 13. Turn the dough out onto a work surface and cut into two pieces. | 14. Shape each piece into a ball and wrap in plastic wrap. | 15. Place in freezer until firm, about 30 minutes. | 16. Can be made ahead and frozen for up to one month. | 17. Thaw in refrigerator overnight. | 18. Assemble and bake: Preheat oven to 350° with rack in center. | 19. 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. | 20. 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. | 21. Grate the remaining dough over the jam, and press it lightly to distribute it evenly. | 22. Bake until golden brown, about 40 minutes. | 23. Dust with confectioners’ sugar as soon as it is removed from oven. | 24. Cool on a wire rack. | 25. Cut the shortbread into bars when it is cool. | 26. 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. | 27. Store covered at room temperature for up to 2 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rhubarb	1		cut	25.62	5.5388	1.0979999999999999	0.244
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
water	1/2	cup		0.0	0.0	0.0	0.0
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
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	159.9	30.004	5.005	2.496
confectioner ' sugar				-	-	-	-

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