I know rhubarb season is nearing its last days (sniff!)... but before it goes, here's one last hurrah: chewy rhubarb cardamom shortbread bars. In fact, I've already filled the freezer with rhubarb so I can make these all through the year.
This recipe was shared with me via a friend from Salt Water Farm who blogged about it last spring. Thank you Irene!! This one's a keeper!
This recipe is totally unique because the dough is frozen and then grated into the pan! Which accounts for the delightful chewy crumbly texture of these bars.
If you don't have any rhubarb, you can substitute your favourite jam in this recipe.
I do hope you'll try these, they are quite irresistible! You can find my version of this classic recipe here on PBS Food. Enjoy!