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Stan’s rhubarb crumble shortbread bars are a yummy twist on that British summer favourite, rhubarb crumble, and are named for my maternal grandfather, who adored rhubarb. And puddings.
The crispy crumble topping covers a layer of sweet blueberries and slightly tart rhubarb, spread upon a base of delicious, buttery shortbread.
Rhubarb is not something we ever came across when we lived in Asia or Africa, and rarely in central, southern, and eastern Europe, so when amato mio and I were in Britain a while back, staying with his mum, and I had the opportunity to get my hands on this most delicious of fruits, I jumped at the chance of making a very ‘English’ treat.
My mother-out-law’s (MoL) neighbours often drop off produce they’ve grown themselves (and preserves they’ve made too) – they are very generous like that – and if we’re there when someone brings around some rhubarb, my eyes light up, my tummy begins to rumble, and I imagine all the gorgeous rhubarby yums I could make…
And then MoL gets to it before me. No so this time though – I was in like Flynn!
Stan… who loved rhubarb
My grandfather, whom I worshipped, adored rhubarb, and the day I first made these rhubarb crumble shortbread bars (July 25th), would have been his birthday (he’d be almost 108 now; sadly, he passed away on my 20th birthday). This recipe is my way of honouring him.
Over the past few years, I’ve had no shortage of guinea pigs to test these bars out on; amato mio, our niece and nephew, MoL, and amato mio‘s sister & her husband. The verdict is unanimous – everyone loves them.
I’m sure my grandfather would have loved them too.
Stan’s Rhubarb Crumble Shortbread Bars
- slightly tart
- easy to make
- really yummy
- and not entirely bad for you either! (Vitamin A 4%, Vitamin C 5%, Calcium 5%, Iron 10% RDV)
Do make sure you keep the rhubarb juice, BTW, because it makes a delicious drink when added to sparkling mineral water. Or Prosecco. Or gin. Or punch. Enjoy!