Celebrate The Rhubarb Season With These Cardamom Shortbread Bars

Rhubarb is one of those rare foods that is next to impossible to find off-season. I actually find it kind of reassuring that there are still some things in this world that you can only get your hands on in their actual growing season. For the most part, our current food system allows us to eat pretty much anything year-round, whenever we please. But there is something satisfying about having nature call the shots. When rhubarb finally presents itself, all pompous and leafy in the garden, it's such a joyful and precious thing. All that patient waiting is generously rewarded. That's why when rhubarb season is in full swing, I tend to lose my mind a little: I want to eat it every single day, and incorporate it in every imaginable dish.

I have my long-standing favourites: rhubarb polenta cake, strawberry rhubarb sorbet, and plain old wonderful rhubarb sauce over yoghurt and granola, mmm. As a kid, my preferred way to enjoy it was a mouth-puckering raw, peeled, and dipped in copious amounts of brown sugar. What's your favourite way to eat rhubarb? Please do tell!

Last year, a friend from Salt Water Farm blogged about her own most cherished rhubarb recipe: Hungarian Rhubarb Shortbread. It captured my curiosity, in large part because it calls for a lot of butter (which in my books translates as "must be delicious"), but also because of the unusual way this shortbread is assembled. The dough is frozen and then grated into the pan! This results in a delightfully chewy and slightly crumbly texture.

I was instantly sold and this unique shortbread has now firmly positioned itself way ahead of the pack in my repertoire of most treasured rhubarb concoctions.

I use part spelt flour in my version because I like the heartiness it brings to the shortbread. But feel free to use your own baking flour of choice.

I also add cardamom because I believe cardamom and rhubarb were made for one another. In this case, the tart rhubarb sings an exquisite little love song when it is sandwiched between buttery layers of sweet cardamom-perfumed shortbread.

Well folks, I know we're nearing the end of rhubarb season, and maybe you're even a little tired of it already, but if you're like me and want to savour every last moment of rhubarb glory, you should definitely try this recipe. And if your rhubarb is on it last legs, you can substitute the filling with jam: apricot or raspberry would be lovely.

Next week, I'll be back with another video recipe, starring basil and strawberries. In the meantime, enjoy your rhubarb!