These were extremely simple to put together. As always, my garden’s rhubarb crop was meager, so I found frozen rhubarb at our nearby Fresh Market. The sweet shortbread dough was frozen for just a half hour, then half was grated and pressed into the baking dish, followed by rhubarb jam made from rhubarb, sugar and part of a vanilla bean, and finally topped by more grated dough. I veered from the recipe by pre-baking the bottom crust for 15 minutes before adding the jam and top layer.The sweet and tart flavors played off each other marvelously. I’m glad to have my own stash when I get a rhubarb craving…these were amazing!
Rhubarb leaves are actually toxic…and it is not recommended to use them near food.