Recipe of Speedy Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

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Before you jump to Cherry Rhubarb Cream Cheese Shortbread Dessert Bars recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. According to the industry experts, to clean up the surroundings we are all going to have to make some changes. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Read on for some ways to go green and save energy, generally in the kitchen.

A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old models which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen alone gives you many small means by which energy and money can be saved. It is reasonably uncomplicated to live green, after all. A lot of it really is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to cherry rhubarb cream cheese shortbread dessert bars recipe. To make cherry rhubarb cream cheese shortbread dessert bars you need 23 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:

1. You need of For the rhubarb puree.
2. Provide 3 cups of chopped rhubarb.
3. Use 1/2 cup of sugar.
4. You need 1/4 cup of water.
5. You need of For the cream cheese shortbread.
6. Use 5 oz of low-fat cream cheese.
7. Prepare 1/2 cup of unsalted butter.
8. You need 2/3 cup of sugar.
9. Take 1/2 teaspoon of salt.
10. Take 1 teaspoon of vanilla extract.
11. Provide 1 1/3 cups of flour.
12. Use of For the rhubarb curd.
13. Get 4 of eggs.
14. Take 3/4 cup of sugar.
15. Take 1 cup of rhubarb puree.
16. Provide 1/2 can of pitted, dark, sweet, cherries in heavy syrup chopped.
17. Provide 1/3 cup of brown sugar.
18. Provide of red dye.
19. Get 2 teaspoons of vanilla extract.
20. Use 3 tablespoons of lemon juice.
21. Provide of zest of 1 lemon.
22. You need 1/2 teaspoon of salt.
23. Prepare 1/2 cup of flour.

Steps to make Cherry Rhubarb Cream Cheese Shortbread Dessert Bars:

1. Opt for thinner, red rhubarb stalks — When choosing your rhubarb from the store or farmers market, go for the stalks that are mostly red and thinner. These stalks will be sweeter than the thick green ones..
2. In a medium pot, combine chopped rhubarb, sugar, and water and heat over medium heat for 10-12 minutes, or until the rhubarb is completely broken down. Transfer mixture to a blender and puree until smooth. Set aside..
3. Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper and set aside. In a standing mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt and vanilla extract until light and fluffy, about 2 minutes. Turn mixer to low speed and incorporate flour. Press dough firmly onto the bottom of the baking dish, spreading evenly to the edges. Bake for 15 minutes..
4. While the shortbread is cooking, make the rhubarb curd! In a large bowl, whisk all ingredients except for the flour. Here is also where I added the cherries and brown sugar. Use as much red dye as you’d like, and remember that the color will fade a bit during cooking. Once mixed, whisk in the flour..
5. Pour the rhubarb curd on top of the cream cheese shortbread, then bake for an additional 20 minutes to set the rhubarb..
6. Cool bars for at least 4 hours in fridge..
7. Then cut and top with powdered sugar! Serve & Enjoy!.

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