We've more rhubarb plants this year, so more rhubarb to eat. I haven't made this recipe in quite a while but it's a lovely shortbread variation. I'm not sure where the recipe came from as it's one of many that I've cut out of magazines - possibly from Sainsbury's magazine or Country Living.
Basically it's a shortbread base with gooey caramel topping. The base is cooked briefly, then the rhubarb and sugar mix poured over, and it all cooked some more.
It doesn't look spectacular - and it does have a tendency to fall apart - but tastes wonderful!