RHUBARB CURD SQUARES
Steps:
- 1. Wash rhubarb and trim as little off the ends as possible. Cut rhubarb into 1-inch chunks. In a small saucepan, heat rhubarb, 1/4 confectioner's sugar, and water on medium. Cook until rhubarb falls apart and there are no whole pieces left, adding water by the tablespoon if rhubarb sticks to the bottom of the pan. At this point, either use an immersion blender to puree the mixture, or push the mixture through a strainer. The first method is definitely easier. 2. Preheat oven to 350. Now, make the shortbread: Sift together the flour and 1/4 c confectioners' sugar. Add and combine melted butter. Use fingertips to press evenly into 8 x 8 pan. Bake 20 minutes, until golden. Let cool on a rack or on the counter. 3. Add a couple inches of water to the pot of a double boiler and set over medium heat. Off heat: Put egg , remaining 1/2 c granulated sugar, almond extract, lemon zest, and lemon juice in the top of the double boiler and whisk to combine. When sugar has dissolved completely, add the hot rhubarb puree by the spoonful, to temper the eggs. When all rhubarb has been added, set bowl over pot; the water should be simmering. Continue stirring the rhubarb mixture; add baking powder towards the end. After about 5 minutes, the mixture will be warm and slightly thickened. At this point, remove from heat. 4. Use an offset spatula to spread curd evenly over shortbread. Bake another 15 minutes, then remove from oven and cool on rack. Refrigerate about 20 minutes, and you'll find that they've firmed up enough to slice cleanly. Cut into 16 equal bars. Dust with powdered sugar before serving.
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