LEMON RHUBARB BARS RECIPES

Steps:

• RHURBARB PUREE: In a medium pot, combine chopped rhubarb, sugar, and water and heat over medium heat for 10-12 minutes, or until the rhubarb is completely broken down. Transfer mixture to a blender and puree until smooth; set aside.
• Preheat oven to 350 degrees. Line a 9x13-inch baking dish with parchment paper and set aside.
• CREAM CHEESE SHORTBREAD: With a hand mixer or standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes. Turn mixer to low speed and slowly incorporate flour.
• Press dough firmly onto the bottom of the prepared baking dish, spreading evenly to the edges. Bake for 15 minutes. While the shortbread is cooking, make the rhubarb curd.
• RHURBARB CURD: In a large bowl, whisk all ingredients except for the flour. Use as much red dye as you'd like, and remember that the color will fade a bit during cooking; once mixed, whisk in the flour.
• Pour the rhubarb curd on top of the cream cheese shortbread, then bake for an additional 20 minutes to set the rhubarb.
• Cool bars for at least 4 hours in refrigerator. Cut into bars and dust with confectioners’ sugar.

Steps:

• In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.