Rhubarb shortbread and ginger cream
An attractive and delicious sweet treat, making the most of seasonal rhubarb.
For the shortbread:
- 100g (3½oz) plain flour
- 50g (1¾oz) caster sugar
- 50g (1¾oz) cornflour
- 100g (3½oz) butter
For the rhubarb compote:
- 70ml (2½floz) red wine
- 70ml (2½floz) water
- 70g (2½oz) caster sugar
- ¾tsp ground ginger
- 340g (12oz) rhubarb, trimmed and cut into 4cm (1½in) lengths
For the topping:
- 300ml (12 floz) double cream
- 150g (5½oz) natural yoghurt
- Preheat the oven to 160°C/325°F/gas mark 3. Add the flour, cornflour, sugar and butter to a bowl and rub in with fingertips or a mixer until fine crumbs. Continue to mix and squeeze the crumbs together to make a ball, then lightly knead.
- Roll out thinly. Try placing two boards either side of the rolling pin to ensure an even thickness. Trim to a rectangle 30 x 10cm/12 x 4 inch. Cut into six rectangles, each 7.5 x 5cm/3 x 2 inch.
- Transfer to a baking sheet, prick the biscuits 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, 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 cool and continue cooking in the liquid until just softened but holding their shape.
- Place a sieve over a bowl, tip the rhubarb mix into the sieve then 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 yogurt. 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 side by side on the top, then drizzle with a little of the wine syrup and serve.