Y’alllll. Spring has officially sprung!
3 stalks rhubarb, washed and sliced into 1 inch slices
1 pint raspberries, washed
1/4 cup sugar
4 egg yolks
1/3 cup plus 2 tbsp sugar
1 Meyer lemon, zested (and the juice from half)
2 ounces butter, cubed
8 ounces butter, cold & cubed
1/4 cup powdered sugar
1/2 teaspoon salt
1 3/4 cups ap flour
Make the curd: Combine the rhubarb, raspberries, and 1/4 cup sugar in a small saucepan. Cook on medium heat, stirring occasionally to avoid scorching, until the fruit has softened completely and the juices are bubbling. Blend with an immersion blender until smooth.
Create a water bath using a large saucepan filled with a couple inches of water and a bowl or another pot that fits snugly inside it (you don’t want the water touching the bottom at all). Bring the water to a simmer. Combine the second amount of sugar, lemon zest/juice and yolks and whisk together over the heat until the sugar dissolves.
Add the cooked down fruit mixture and continue cooking/scraping the bottom with a spatula until the mixture becomes quite thick and coats the back of a spoon. Strain through a sieve.
Crust: Combine the dry ingredients in a food processor and blend until combined. Add the butter and pulse until it comes into a dough. Grease an 8×8 inch square pan, cut two pieces of parchment paper to the width of the pan. Place them in the pan so you have flaps to pull the bars out when done. Press the dough into the pan, and freeze for 10-15 minutes. Preheat the oven to 350 degrees and bake until golden brown, about 30 minutes.
Final Bake: Pour the filling directly on to the shortbread crust, and bake at 350 degrees until set (about 15 minutes). Allow to cool on a wire rack, and then chill in the fridge or freezer until sliceable.