For the shortbread
- 100g plain flour
- 50g cornflour
- 50g caster sugar
- 100g butter
For the rhubarb compote
- 70ml red wine
- 70g caster sugar
- ¾ tsp ground ginger
- 340g rhubarb, trimmed and cut into 4cm lengths
For the topping
- 300ml double cream
- 150g natural yoghurt
Preheat the oven to 160°C (145°C fan/gas mark 3). Add the flour, cornflour, sugar and butter to a bowl and rub in with fingertips or a mixer until it forms fine crumbs. Continue to mix and squeeze the crumbs together to make a ball, then lightly knead.
Roll the dough out thinly. Try placing two boards on either side of the rolling pin to ensure an even thickness. Trim to a rectangle measuring 30cm x 10cm. Cut into six rectangles, each measuring 7.5cm x 5cm.
Transfer the shortbread to a baking sheet, prick each biscuit with a fork and bake for 20–25 minutes until straw-coloured and firm. Neaten the edges with a serrated knife if needed, then leave to cool.
To make the compote, add the red wine, 70ml water, sugar and ginger to a small frying pan and bring to the boil, stirring until the sugar has dissolved.
Add the rhubarb, cook for 1 minute, then turn off the heat and leave to continue cooking in the liquid until the rhubarb is just softened but holding its shape.
Place a sieve over a bowl, tip the rhubarb mix into the sieve. Pour the juices from the bowl back into the frying pan and reduce until thickened and syrupy, and you have about 6 tablespoons.
Whip the cream in a second bowl until it forms firm peaks, then fold in the yoghurt. Transfer the shortbread biscuits to individual serving plates and stick to the plates with a small dot of cream.
Pipe or spoon two layers of the cream over the biscuits. Arrange the rhubarb pieces side by side on the top, then drizzle with a little of the wine syrup and serve.
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