I made my own shortbread crust. The combination of rhubarb and strawberry was wonderful. Instead of cooking in water, I cooked in lemon-lime juice. I ground the fruit and juices up into a purée. I added a bit more sugar. Just delicious!
From EatingWell: March/April 2013
Inspired by our love of lemon squares, we developed this healthy strawberry-rhubarb squares recipe. We slashed the butter in the shortbread crust for these strawberry-rhubarb bars, but kept the crust light and crisp with heart-healthy canola oil and a little cornstarch. A judicious amount of sugar in the filling lets the natural sweetness of the fruit shine and keeps calories in check.