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Submitted by Bergy
"I was served this wonderful dessert at a friend's house for dinner and asked him to please let me have the recipe so I could post it here - It is a Julia Child! I love it because of the texture and not overly sweet. He used sour cherries instead of the rhubarb. You may use your favorite Jam or preserves instead of the rhubard. It really is easy to make if you follow the instructions."
photo by The cello player 
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
24 Bars
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ingredients
-
The Jam
- 1 lb rhubarb, trimmed and cut into 1 inch pieces
- 1⁄2 cup sugar
- 1⁄2 cup water
- 1⁄2 vanilla bean
-
The Shortbread
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 lb unsalted butter, room temperature
- 4 large egg yolks
- 2 cups granulated sugar
- confectioners' sugar, for dusting
directions
-
The Jam:
- Place rhubarb, sugar& water in a saucepan.
- Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).
- Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
- Cool the jam.
-
Shortbread:
- Whisk the flour, baking powder& salt together, set aside.
- In another bowl beat the butter until it is pale and fluffy.
- Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
- With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
- Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
- Freeze the dough for at least 30 minutes.
-
Assembling& Baking:
- Preheat oven to 350F with rack in center of the oven.
- 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).
- Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.
- Spread with the Rhubard jam (or jam, preserve of your choice).
- Grate the remaining ball of dough on top, pat gently so it is evenly spread.
- Bake for apprx 40 minutes or until it is golden.
- 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.
- Cut into bars.
- The size& shape is up to you.
- It is nice served with a dab of whipped cream.
Questions & Replies
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Reviews
-
This recipe is in the Baking with Julia book. However the book is not a book of recipes by Julia Childs. It is a book of recipes by individual chefs in conjunction with Julia. This recipe is by Dorie Greenspan.
Jane R.
-
I hate rhubarb but this shortbread recipe was amazing. Tastes so good and easy to make. Did I say I hate rhubarb?
Sabyan P.
-
Amazing Recipe and taste. Was served in Gaslight Brassire in Boston and was out of this world.
Shatha A.
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RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
- 303 Followers
- 1523 Recipes
- 155 Tweaks
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
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