Lately, I have been all about rhubarb. It is so bright, and colorful. It’s nice to have some new colors around the kitchen.
To switch things up (and save my BF from eating a whole pie) I decided to make rhubarb bars.
My original plan was to make something reminiscent of lemon bars. A thin shortbread crust, with a thick layer of fruity curd, and a simple powder sugar topping.
But after chopping up a bunch of rhubarb I realized it wouldn’t be so easy to get the thick smooth filling that lemon bars have.