Rhubarb Shortbread Bars

rhubarb

eggs

butter

sugar

lemon

flour

ginger

kosher salt

vanilla

Add the rhubarb, sugar, water, and ginger to a saucepan and cook until very soft.

Puree or blend the rhubarb mixture, then pass through a sieve to remove any fibrous pieces.

Whisk the puree together with eggs, flour, lemon juice, and salt, then cook in a saucepan until thickened and coats the back of a spoon.

Pass the mixture through a sieve again, being sure to scrape all curd off the underside of the sieve.

Mix together the butter, four and sugar, then press into a prepared 8x8 inch pan. Par-bake until slightly set.

Add the rhubarb curd to the top of the shortbread crust, then bake until set. Cool completely in the refrigerator.

Whisk together the sugar and egg white in a Bain Marie until the sugar dissolves, then add the heated egg white mixture to the bowl of a stand mixer (or use a hand mixer).

Whip on high speed until stiff peaks form. Spread or pipe onto the top of the cooled rhubarb bars then slice and serve.