Ruby Red POM Bars

A shortbread crust and a set POM Wonderful® 100% Pomegranate Juice filling, finished with Pomegranate Arils

A simple shortbread crust holds a bright, ruby-red filling set with POM Wonderful® 100% Pomegranate Juice and cornstarch, cooked on the stovetop and chilled until sliceable. POM Wonderful® Pomegranate Arils (pomegranate seeds) on top add extra tartness and crunch.

Dough:

• ½ cup vegan butter, cold (can substitute unsalted butter)
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour

POM filling:

• 2½ cups POM Wonderful 100% Pomegranate Juice
• ‍½ cup lemon juice
• 6 tablespoons cornstarch
• 1 cup granulated sugar
• ¼ teaspoon kosher salt
• 1 cup cashew milk
• Confectioners’ sugar (optional)

Garnish:

• 1 cup POM Wonderful Pomegranate Arils

1. Heat oven to 325°F. Line a 9" x 9" square pan with parchment paper, allowing for excess to hang over the edges. Spray lightly with cooking spray.
2. For the dough: In a food processor, add vegan butter, sugar, and salt, and pulse until well combined. Add flour and pulse until just incorporated.
3. Dust hands with some flour to keep the dough from sticking, pat the dough into an even layer into the pan. Bake until lightly brown, 20–25 minutes. Set aside to cool.
4. For the POM filling: In a medium saucepan, whisk cornstarch with POM Wonderful 100% Pomegranate Juice and lemon juice. Add sugar, salt, and cashew milk. Cook, stirring constantly, over medium-high heat until it just begins to boil. Reduce heat to medium-low and cook for one minute; filling will be thick. Remove from heat.
5. Pour filling over the crust in an even layer and let cool slightly. Cover the pan with plastic wrap and chill until set, 2–3 hours.
6. Run a knife along the edges of the pan and use the parchment flaps to lift out and onto a cutting board. Cut into 24 squares and dust with confectioners’ sugar.
7. Serve with POM Wonderful Pomegranate Arils or dusted with confectioners’ sugar. Store any remaining bars airtight in the refrigerator for up to three days.

1. Pat the dough into an even layer with floured hands. An uneven crust bakes unevenly, leaving thin spots that crack once the filling is added.
2. Whisk the cornstarch into the juice and lemon juice before adding heat. Adding cornstarch directly to a hot pan creates lumps that won’t smooth out.
3. Cook the filling just until it begins to boil, then reduce heat. Overcooking past that point makes the filling gummy instead of smooth and sliceable.
4. Chill for the full 2–3 hours before cutting. A filling that hasn’t fully set will ooze out when sliced instead of holding a clean edge.
5. Use the parchment overhang to lift the whole slab out at once. Cutting in the pan risks scratching it and makes clean, even squares harder to get.

1. Different Citrus. Swap the lemon juice for lime juice for a slightly different tartness.
2. Nut Crust. Add ¼ cup finely ground almonds to the dough for a nuttier crust.
3. Individual Tarts. Press the dough into a muffin tin instead of a square pan for individual portions; reduce bake and chill time accordingly.
4. Different Milk. Whole milk works in place of cashew milk if a dairy version is preferred.

Q: How long do these bars keep?
‍A: Up to 3 days stored airtight in the refrigerator.

Q: Can the crust be made ahead?
‍A: Yes, bake the crust up to a day ahead and store covered at room temperature before adding the filling.

Q: Why is the filling still runny after cooking?
‍A: It likely needs the full chill time. The filling continues to firm up over 2–3 hours in the refrigerator, not immediately off the stove.

Q: What can be used instead of cashew milk?
‍A: Whole milk or a different plant-based milk both work in the filling.

Q: How many bars does this recipe make?
‍A: 24 squares from a 9-inch by 9-inch pan.

Q: Can this be frozen?
‍A: The filling doesn’t freeze well; it’s best made within a few days of serving and kept refrigerated.

Q: Is this recipe vegan?
‍A: As written with vegan butter and cashew milk, yes; confirm any substitutions, like regular butter, if a strict vegan version is needed.