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Store the bars in an airtight container in the refrigerator for up to 5 days.
Garnish with whipped cream just before serving to keep the topping fresh.
For clean slices, wipe your knife between cuts.
Variations:
Strawberry-Rhubarb Fusion: Add a handful of strawberries when cooking the rhubarb for an even sweeter twist.
Citrus Explosion: Use orange juice and zest instead of lemon for a softer, floral brightness.
Nutty Crust: Mix in ΒΌ cup finely chopped almonds into the shortbread for a little extra crunch.
FAQ:
Q: Can I use frozen rhubarb for these bars?
A: Absolutely! Just thaw and drain any excess liquid before using.
Q: Why did my curd turn out runny?
A: The curd needs to thicken slowly over low heat; if rushed, it might not set properly. Make sure to cook it gently until it thickens enough to coat the back of a spoon.
Q: Can I make these bars in advance?
A: Yes, they actually taste even better after chilling overnight, making them a perfect make-ahead dessert!
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