Rhubard and ginger cream
This pudding is full of flavour and the perfect accompaniment to a sit down in your summer garden.
75g plain flour
35g caster sugar
For the rhubarb
50ml red wine
50g caster sugar
1 tsp ground ginger
300g rhubarb, 25mm (1in) batons
200ml double cream
- Place the flour, caster sugar and cornflour, into a large bowl. Rub the butter into the flour, work until the mixture forms a dough.
- Place the dough on a lightly floured worktop and roll out until level; cut into finger sized biscuits, each biscuit should be around 3cm in width and 9cm in length.
- Place on a baking tray, prick with a fork and bake at 160°C (Gas mark 4) for around 25-30 minutes or until golden and firm; remove from the oven and leave to cool. Use a serrated knife to square the edges.
- Place the red wine, water, caster sugar and ginger into a sauté pan over a high heat and bring to a boil.
- Add the rhubarb to the pan and reduce the heat, simmer gently for a minute then turn off the heat and leave until the rhubarb is just softening.
- Gently tip the contents of the pan into a sieve that has been placed over a bowl leave to drain for a couple of minutes.
- Pour the drained liquid back into the sauté pan and bring to a rapid boil. Reduce until it starts to thicken and there’s 50ml -100ml left.
- Place the cream in a bowl and whip to firm peak stage, add the yoghurt and mix until evenly distributed whip again if needed to thicken to medium-firm peak stage; place into your piping bag.
- Place a dot of cream on a plate and put one of the shortbread biscuits on top to hold it in place; pipe the cream mixture evenly over the top of the biscuit, going back and forth to cover it, then pipe another layer on top each biscuit.