Roasted Rhubarb Strawberry Squares
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
The ultimate spring flavor pair: rhubarb and strawberry!
  • 2 stalks of rhubarb, trimmed
  • 8 ounces strawberries, cored
  • 4 large eggs
  • 1¼ cups sugar
  • ⅓ cup cornstarch
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ⅓ cup milk
  1. Preheat the oven to 350 degrees.
  2. Line a 9 by 13 pan with parchment paper. Chop the rhubarb into 1-inch chunks and roast in a single layer on a baking sheet for 12 to 15 minutes, or until fork tender.
  3. Reduce the oven temperature to 325 degrees. Process the roasted rhubarb together with all remaining ingredients until a smooth puree and pass through a fine-mesh sieve.
  4. Pour the custard over a baked shortbread base and bake for 45 to 50 minutes, until the filling has set.
  5. Allow to cool to room temperature, then refrigerate for at least two hours. Serve with sliced strawberries and powdered sugar.
Recipe by Healthy Family Recipes at