So, truth be told, this is really a recipe for strawberry rhubarb icebox cake. However, there was NO way I could post a recipe for such a cake with such a name in the fall. I just couldn’t. The seasonal police would have had me cuffed within minutes, not to mention those who (rightly!) believe one should only post recipes calling for ingredients that everyone has access to (as opposed to (unfairly) posting recipes calling for ingredients that some of us may have frozen in the freezer . . . ). Anyway, here’s the thing: this jam shortbread icebox cake recipe can be made with ANY fruit you have on hand (be it fresh or frozen) that can be cooked down into a compote (berries work best) – as what this recipe is truly about is making a delicious jammy compote – on the stovetop – in a matter of minutes, cooling it, adding it to cream and layering it with crushed (store-bought) shortbread cookies.
Got it? The amount of fruit will always be 4 cups, but you might add a bit less sugar than called for in the recipe, as rhubarb is awfully tart, and requires more sweetening than other types of fruit. Moreover, if you’re just not feeling making your own jam, use about 1 1/2 to 2 cups of your favorite store-bought one. I promise you this jam shortbread icebox cake will be equally as delicious and no one will send the “must-make-your-own-jam-from-scratch” police after you. Scout’s honor.
[yumprint-recipe id=’119′]More cakes this way, peeps!
