A Spoon Full of Lovin' · June 2026
Rosemary Bars
A stunning citrus bar with grapefruit, cranberry, and fresh rosemary
These stunning bars combine the bright flavors of fresh grapefruit and cranberry juice with the earthy warmth of rosemary — all on a buttery shortbread crust. The gorgeous pink filling and snowy dusting of confectioner's sugar make them as beautiful as they are delicious. Perfect for holidays, showers, or any special occasion.
Ingredients
- 10 tbls. unsalted butter, softened
- 1⅔ cups granulated sugar, divided
- ½ tsp. kosher salt, divided
- 1¼ cups plus 4½ tbls. all-purpose flour, divided
- 2 tsp. finely chopped fresh rosemary
- 3 large eggs
- ¼ cup fresh grapefruit juice
- 3 tbls. pure cranberry juice
- 2–3 drops red food coloring
- Confectioner's sugar, for dusting
Instructions
Prepare the Pan
Preheat oven to 350°F. Cut a piece of parchment paper 9" wide and approximately 16" long. Line a greased 9" square baking dish with the parchment paper, letting the excess hang equally over both sides to create "handles" for easy removal once cooled.
Make the Crust
With a handheld electric mixer, beat the butter, ⅔ cup granulated sugar, and ¼ tsp. salt on medium speed until fluffy, 2 to 3 minutes, scraping the sides of the bowl as necessary. Add 1¼ cups flour and the rosemary, beating on medium-low speed just until combined.
Bake the Crust
Press the butter mixture evenly into the bottom of the parchment-lined baking dish. Bake until the crust is lightly golden and the center feels firm to the touch, 20 to 30 minutes (longer if necessary). Remove from oven, place on a wire rack, and let cool completely.
Make the Filling
In a bowl, whisk together the remaining 1 cup granulated sugar, remaining 4½ tbls. flour, and remaining ¼ tsp. salt. Whisk in the eggs, grapefruit juice, cranberry juice, and food coloring until well combined. Pour over the cooled crust.
Bake the Filling
Bake until the filling is set and the top is lightly golden, 15 to 20 minutes. Let cool completely in the baking dish on a wire rack.
Dust & Cut
Using a small wire mesh strainer, dust the top generously with confectioner's sugar. Using the parchment "handles," carefully lift the slab out of the pan and place on a large flat cutting surface. Very carefully turn it over so the sugared top is face-down on the cutting surface. Using a sharp knife, cut into 16 bars.
Robin's Tips & Variations
- It is very important that the crust cools completely before pouring the filling — a warm crust will cause the filling to separate.
- Use fresh grapefruit juice for the brightest flavor — bottled juice won't give the same result.
- The parchment "handles" make it much easier to lift the bars cleanly out of the pan without breaking them.
- For the cleanest cuts, wipe your knife clean between each slice.
- These bars are beautiful on a dessert table — the pink filling and white sugar dusting are absolutely stunning.
Stay tuned . . . more recipes to come . . . I'm looking for the best of the best to share with you!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!