Kitchen Therapy


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Hungarian Shortbread with Rhubarb Jam

I think I have food ADD. Is there such a thing? Well if there is, then I’ve got it!
Too much of any single taste and you’ve lost me. It could be the most amazing tasting thing ever. BUT…
if it’s just sweet, just salty, just sour… then after about 2 or 3 bites, I am bored. I don’t want to eat it anymore.

I blame my mother for this! She used to serve all our meals with grapes or cantaloupe “to break up the taste”. She rationalised that by having a few bites of something sweet between mouthfuls of dinner it would encourage you to eat more. Is that weird?

Who would have thought something so simple would shape my entire approach to food… FOR THE REST OF MY LIFE!

Black forest cake and pavlova are my absolute favourite! I need those plump tart cherries to cut through the chocolate cake and the sour passionfruit, strawberries and kiwi to compliment that sweet meringue. The balance of sweet and sour is what makes it exciting. The food comes alive for me.

I love to dip salty pretzels in nutella (especially late at night as I’m watching TV!) and as my husband looks on at me shaking his head. But I don’t care. I am in taste heaven!

Which brings me to this week’s Tuesdays with Dorie recipe.

I combined the rhubarb with the sugar, vanilla bean and water to make the jam filling.

And the hit of sourness that greeted me amongst the sugary sweetness of the jam excited me! This was going to be good!

I made the dough. Chilled it in the freezer. Then grated half of it into the pan. (I’ve never, ever grated dough before!) I then spread every last drop of the rhubarb jam over the grated dough before grating the other half of the dough over the layer of jam.

I baked it for 40 minutes and then sprinkled a generous amount of icing sugar over the top.
I have to admit I couldn’t wait for it to get cold before I dove into it!

My daughter (who has inherited my eating habits) loved this as much as I did.
The smooth, tart, rhubarb jam cut nicely through the sweet shortbread.
My husband, who has tamer taste preferences when it comes to his food, loved the shortbread but found the rhubarb jam a bit too sour for his liking. He fixed this easily by scraping off half the jam before going back for more, again and again!

To get the full recipe head on over to this week’s hosts, Cher from The not so exciting adventures of a dabbler… or visit Lynette at  1smallkitchen .

You can also visit Tuesdays with Dorie and check out what the rest of the group thought!