Recipe: Rhubarb Shortbread

Rhubarb Shortbread

…brown paper packages tied up with string, these are a few of my favorite things…particularly if the brown paper package is filled with rhubarb straight from the garden, delivered by a friend, and still with the slightest bit of dirt on the stalks.  Just such a package arrived for me this week from a Beautiful Soul and I’ve had a great time making rhubarb inspired meals. We had rhubarb compote on chicken breasts, strawberry rhubarb crumble, and tonight’s experiment: rhubarb shortbread. This recipe is loosely taken from a Smitten Kitchen recipe that is one of my summer favorites. A few changes and voila. The sweet and nutty brown sugar spelt shortbread with the tang of the rhubarb is absolutely delicious. It all tastes a bit like…summer!

Rhubarb Shortbread

makes a lot

3 cups spelt flour(or regular unbleached flour)

1 cup brown or raw sugar

1 tsp baking powder

1/2 tsp cinnamon

1 cup unsalted butter, softened

1 egg

2 cups thinly chopped rhubarb

Directions: Preheat oven to 375 and butter a 9×13 baking dish. Whisk together all the dry ingredients. Add butter and egg and work together with a fork until mixture resembles coarse meal. Tightly press 3/4 of mixture into the baking dish. Sprinkle the rhubarb over the shortbread. Top with remaining shortbread mixture. Bake for about 30 mins until edges are turning golden. Cool completely in pan and cut into squares.

Recipe: Vanilla Pancakes with Strawberry Rhubarb Compote

vanilla pancakes with strawberry rhubarb compote

I love rhubarb. I  know it’s a bit of a bizarre thing to love, but it’s such a pretty color, and I love it’s tang. I bought some at the Farmers Market last week because my regular supplier(hi Denis!) told me things are a bit behind in his garden(obviously, winter ended here 5 minutes ago). So today for lunch I made vanilla pancakes with strawberry rhubarb compote. They were perfectly sweet and delicious. A happy lunch on a beautiful day!

Vanilla Pancakes with Strawberry Rhubarb Compote

Makes about 15 medium pancakes

2 cups spelt flour

2 tsp baking powder

1 tsp baking soda

1 tbs cane sugar (or brown sugar)

3 cups buttermilk

2 eggs

1 tbs vanilla

4 tbs butter, melted

1 cup or so of rinsed and finely chopped rhubarb

1 cup or so of chopped fresh or frozen strawberries

honey

Directions:

Make the compote: In a small saucepan, combine the rhubarb and strawberries and drizzle generously with honey. Heat on medium low and simmer until fruit softens and releases it’s juices. Turn heat to low until ready to serve.

Preheat a pancake griddle to 375 and lightly butter it.  In a bowl, whisk together the dry ingredients. Add in all wet ingredients and mix.  Let sit for 3 minutes. Scoop small amounts onto griddle, they really expand and puff up. Wait a couple of minutes until bottom is turning golden and flip. When they are done, put them in an oven safe dish and keep in the oven on low heat just to stay warm.

Serve them with a generous spoonful of compote. Enjoy!

*** tip *** the key to fluffy pancakes is to mix them as little as possible. You do not have make the batter smooth, it can be a bit lumpy.

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