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Rhubarb shortbread and ginger cream

An attractive and delicious sweet treat, layering creamy yoghurt and fragrant rhubarb compote on crisp, buttery shortbread, making the most of the rhubarb season.

  • 30 minutes prep. time
  • 25–35 minutes cooking time
  • Serves 6
  • Cakes, bakes & desserts, Vegetarian & vegan
Looking down on shortbread biscuits topped with rhubarb compote and mixed yogurt and cream, drizzled with red wine syrup. A cupful of cream and yogurt is to the right, and shortbread biscuits cool on a rack to the back.
Fragrant rhubarb compote with ginger and creamy yogurt tops off shortbread | © National Trust/Nassima Rothacker


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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.


Step 7

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.

Step 8

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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