{"id":923,"date":"2013-05-16T09:57:56","date_gmt":"2013-05-16T13:57:56","guid":{"rendered":"http:\/\/speedbumpkitchen.com\/?p=923"},"modified":"2020-02-11T18:21:00","modified_gmt":"2020-02-11T23:21:00","slug":"rhubarb-shortbread","status":"publish","type":"post","link":"https:\/\/speedbumpkitchen.com\/rhubarb-shortbread\/","title":{"rendered":"Rhubarb Shortbread"},"content":{"rendered":"\n
\"Rhubarb<\/figure>\n\n\n\n

It’s spring, finally! I went out in the garden and found two big surprises. The first was the utter audacity of suburban rabbits, so lulled into security, they actually built their nest to raise all five newborn bunnies INSIDE my fenced-in garden. I don’t think my garden can withstand another year of laissez-faire wildlife management, so I think this will be the year of the Havahart trap.  Cue weeping and wailing from my soft-hearted city kids.<\/p>\n\n\n\n

But on a brighter note, after five years of failure…my rhubarb plant survived the winter! Yes, I know, rhubarb is a weed and not difficult to grow. So I’ve heard. The piles of excess rhubarb stacked in the office break room table for the taking are just salt in my wound. For four springs in a row, I’ve walked sheepishly into the garden store with the dead rhubarb crown and my receipt. Every year, they’ve looked at me with pity, given me another fresh plant and a pep talk.<\/p>\n\n\n\n

In addition to strawberry rhubarb pie<\/a>, rhubarb shortbread is another favorite. This recipe will work with any jam, so feel free to be creative. The best thing about this recipe is that you can make the shortbread balls and freeze them, nearly forever. Then when you feel like making a little treat for Saturday breakfast or afternoon tea…just get the dough balls from the freezer, grate them into the pan with the layer of jam, and you’ve got an awesome pastry ready to go, even before the oven preheats!<\/p>\n\n\nPrint<\/a><\/span>

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