Ingredients:

  • 600g fresh rhubarb, chopped into 1/2-inch pieces
  • 300g granulated sugar
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 200g unsalted butter, softened
  • 100g granulated sugar
  • 250g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Instructions:

  1. Combine 600g chopped rhubarb, 300g sugar, 1 tbsp lemon juice, and 1/4 tsp salt in a saucepan over medium heat. Note: The salt balances the tartness.
  2. Stir occasionally and simmer for 15-20 minutes until the mixture thickens into a glossy jam and the liquid has reduced by half.
  3. Remove the jam from heat and let it cool slightly. Note: This prevents the jam from melting the crust immediately.
  4. Cream 200g softened butter and 100g sugar in a bowl until the mixture looks pale and fluffy.
  5. Gradually beat in 250g flour, 1/2 tsp baking powder, and 1/2 tsp salt until a soft dough forms.
  6. Press the dough evenly into the bottom of a parchment lined 9x9 inch baking pan.
  7. Prick the dough with a fork to prevent air bubbles. Note: Focus on the center area.
  8. Bake the crust at 350°F (175°C) for 12-15 minutes until the edges are lightly golden.
  9. Immediately spread the warm rhubarb jam evenly over the hot crust.
  10. Return to the oven for another 10-15 minutes until the jam looks set and bubbling.
  11. Allow the bars to cool completely, then chill in the refrigerator for 2 hours before slicing.