Step-by-Step Guide to Prepare Gordon Ramsay Cherry Rhubarb Cream Cheese Shortbread Dessert Bars

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cherry rhubarb cream cheese shortbread dessert bars. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Cherry Rhubarb Cream Cheese Shortbread Dessert Bars is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cherry rhubarb cream cheese shortbread dessert bars using 23 ingredients and 7 steps. Here is how you cook that.

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

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