Scottish Shortbread and Jam

1 1/4 c. rolled oats
1 t. salt
1 1/2 c. plain flour
2 sticks butter, softened
1/2 c. confectioners sugar
Jam:
1/2 lb. rhubarb, ends trimmed, cut into 3/4" pieces
1/2 lb. strawberries, hulled, halved
3/4 c. sugar
1 lemon, zested and juiced
1 t. salt

Preheat oven to 325. In a food processor, add oats and process until texture is finely ground flour. Remove to a large bowl. Add plain flour and salt, and whisk to combine. Set aside. Place butter and confectioners sugar in stand mixer bowl. Beat until fluffy, about 2-3 minutes. Add flour mixture and mix on low until combined. Remove dough to a floured surface and knead briefly, if necessary. Roll out to a 1/2" thickness and slice dough until 1x3" rectangles and transfer to a baking sheet. Place in oven and bake until golden brown, about 30-35 minutes. Remove from oven and cool completely. Serve with strawberry or rhubarb jam, or lemon curd.

For the jam: place strawberries, rhubarb, sugar, lemon zest, juice, and salt in a large saucepan and bring to a boil. Stir until the sugar dissolves. Reduce to a simmer and allow to cook until the fruit has broken down and the consistency is jammy, about 50-60 minutes. Remove from heat and cool completely.