a nice peaceful day to offset the fact that this recipe was a last minute resort to being non-wasteful and saving ugly rhubarb….oh…and the strawberries were on sale.
neurotic: hello everyone! i feel so nervous posting this recipe after how well my last post did, i am very much exultant that something i really adored making and felt utter pride for was equally as liked on the other end of the computer screen. i was planning on posting a cake recipe this week but then i still found rhubarb for sale at my grocers and noticed that it was also looking a bit on the “you have a great personality” side, most of the time i ask someone when they’re planning on tossing this fruit, if they say today then i’ll buy it, not for a discount just because i can’t stand the idea of someone wasting a perfectly good fruit just because it’s a bit ugly.
food: this is a fairly easy recipe even though everything is made from scratch. it can also all be made in one day in the span of around 2 hours total, which, once again, isn’t bad for completely made from scratch. when it comes to the jam, don’t worry too much about size, the fruit will break down into a nice mush with little bits of texture thanks to the seeds and the somewhat sturdiness of the rhubarb. i for one loved it. you will however need a nice size pot, it will cook down a fair amount, but you don’t want any spillage either.
neurotic: i find most of my blog post ends up like this, i have a plan and then something else either in my fridge, at a friend’s house, or at the grocer is going extinct and to prevent waste i’ll figure out something else. this has happened so often that i still have a post i’ve been meaning to recipe test since 2015! and still, i haven’t done it because either i would rather not waste something else, or i want to make something else even more than that specific recipe.
food: this shortbread recipe is once again a recipe from my beloved liddabit sweets cookbook, i love this book with everything in me and while i may not use every recipe verbatim i do use it as a source of inspiration as well as a source for base recipes. i needed a shortbread recipe that wouldn’t just crumble at the drop of a hat and knew this was the recipe for me! you’ll find this shortbread recipe to also become your go-to after trying this recipe as well.
neurotic: making this recipe was a nice break, i’ve never done a recipe like this and i made it on a sick day, and rather than focus on not feeling well i usually try to focus on something i love doing without exacerbating whatever my ailments are, this recipe allowed me to move around and not be pitiful but still aloud me the extra comfort of not overdoing it and making things worse.
i hope you all enjoy the remainder of your day and week and thanks for stopping by!
STRAWBERRY RHUBARB SQUARES
Strawberry Rhubarb Jam
1 lb. |16 oz.| |453 g| chopped rhubarb
1 lb. |16 oz. | |453 g| chopped strawberries
1 1/2 c. |300 g| sugar
3/4 c. |6 fl. oz. | |170 g| water
1/2 lemon – halved, juice with seeds removed
Sterilize the jars and lids for canning by boiling them. Place a small plate in the freezer.
Place the rhubarb, strawberries, sugar, water, and lemon juice, spent lemon juice and halves (they provide the necessary pectin) in a large bowl and set aside at room temperature for 1 hour.
After 1 hour, dump the rhubarb strawberry mixture in the bowl into a pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Skim any foam from the surface of the jam as it cooks.
After 15 minutes, drop the heat to medium. You want to keep the jam at a constant simmer, stirring frequently, to make sure the jam isn’t scorched at the bottom of the pot. After a total of 30 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. The jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.
Remove the lemon halves and place the jam in sterilized jars, filling them to the bottom-most ring. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars, remove the containers with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with the date and contents, store in a cool, dark cupboard until ready to use for up to 1 year.
Shortbread Cookie Base
16 tbsp. |225 g/1/2 lb. | 2 sticks butter (room temperature)
2/3 c. |132 g| sugar
2 egg yolk |40 g/1.4 oz. |
2 c. |290 g| flour
1/2 tsp. |3 g| fine sea salt
1/2 tsp. |2.5 g| vanilla paste
Line your baking sheet with parchment paper and butter the rims of your baking sheet as well.
Add your butter and sugar in your bowl and beat on medium-high speed with your hand mixer until the mixture becomes creamy and the color lightens up a shade or two, this should take around 3 to 4 minutes. Once your butter/sugar mixture has been reached add your yolk, vanilla and beat until well blended; follow this by adding your salt and slowly – you don’t want your flour to clump up and fly everywhere – add your flour 1/4 cup at a time, beating on medium speed until combined.
Take 3/4 of your dough and bring it to your baking sheet, with your hands pat it into your baking sheet as evenly as possible making sure the entire sheet is covered, put your sheet pan back into the fridge to let your dough chill for about 30 minutes.
1 tbsp. |15 g/0.5 oz. | butter – cold
1/2 c. |40 g| quick cooking oats
1/4 c. |35 g| flour
1 tbsp. |13 g| sugar
Remainder of your shortbread cookie base
Take the remainder of your cookie base and add 3 tablespoons of cold butter, 1/4 c. quick cooking oats, and 1 tablespoons of sugar. Mix it together until it forms a crumbly texture; put this mixture into the fridge to set up.
Preheat your oven up 350F/177C – bake your shortbread base for 20 minutes. Once your base has baked, take it out, add your jam, followed by your crumble and bake for an additional 15 minutes at 375F/190C.
Once your squares are fully cooked, take it out the oven and let it cool down completely. You can either eat it as it, add a nice fondant drizzle, or some ice cream!
downloadable recipe: STRAWBERRY RHUBARB SQUARES || NFS