Rhubarb shortbread and ginger cream

An attractive and delicious sweet treat, making the most of seasonal rhubarb. This recipe comes from the National Trust Comfort Food Cookbook.

Puddings
Flatlay of rhubarb shortbread and ginger cream
  • Preparation time 30 minutes  (prep. time)
  • Cooking time 25-35 minutes  (cooking time)
  • Serves 6

Ingredients

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

 

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Comfort food cookbook

National Trust Comfort Food Cookbook 

This cookbook contains more than 100 of your favourite comfort food recipes, from seasonal casseroles and salads to pies and hot puddings. Along with dishes served in our cafés today, we’ve also included a few historic recipes from the places in our care. Visit our online shop to find out more.

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