Do you ever have those days when you’re just getting on with things, doing chores while your mind wanders, and then you’re stopped in your tracks by the sheer joy of something. A joy you’d forgotten about. I had this feeling today about, of all things, rhubarb!
I was making my ever popular and much requested rhubarb shortbread. I do it every year and that’s perhaps why I wasn’t thinking much about it until I looked down and saw this:
I think it was something about having the different ingredients laid out and seeing the rhubarb with its green centre and red skin all chopped up that caught me.
I guess it’s the thing about eating seasonally; that you get to re-discover wonderful recipes and dishes anew each year.
I had decided to make rhubarb shortbread for the first time this year because my nephews were coming for lunch. As I was sharing the picture above on Instagram I got to thinking about how we use food and cooking as a demonstration of our love for others, and that perhaps this is why in times of crisis we turn to food for comfort, not just for ourselves but also to support others, for example the successful Cook for Syria and Cook for Ukraine initiatives and Hand in Hand’s delivery of Iftar meals though Ramadan in Syria and Yemen.
Anyway, I though it was high time I shared this recipe with you.
I’ve kept it to a single page that can be downloaded below. If you have any questions, do ask them in the comments below. I’d love to hear what you think, and whether you agree that this rhubarb and custard shortbread isn’t just the most amazing combination.
If you feel inclined, please do donate via one of the two links above, or via my Ko-fi button.
All the very best, and I really do hope enjoy this dish, we all need as much comfort as we can find right now.
Until next time, take care.
Tess xxx
