This was one of those weeks where I should be thankful I made it to Friday alive. 400 cookies for a local event, lots of packages, business development when I could fit it in and excitement over all that my friend Rachel has done for me (see here and here).
And somehow, luckily, I was able to fit these beautiful bars into the mix! Rhubarb is such a wonderful summer fruit for baking but this was actually my first time using it. For some reason those stalks had intimidated me up until now. But don’t be afraid, all you have to do is chop them up, cook them down and you are on your way to something delicious.
In this case, the rhubarb filling got a vibrant boost from some fresh blueberries I picked up the other day. They aren’t quite in season but they looked so good I couldn’t resist. Besides, the rhubarb filling is lovely, but the color and additional flavor punch from the blueberries is a welcome addition. All baked into one of my favorite shortbread bar recipes these bars are very hard to resist.
I taste tested an entire edge of the pan and then quickly wrapped the rest of the bars and stuck them in the freezer for an upcoming party. If I had not done that, I think I would have gotten myself into trouble. Head over to Fox for the recipe!