Rhubarb Shortbread
This Rhubarb Shortbread dessert looks as pretty as a picture, and one of the main ingredients is of course the tangy spring vegetable that is just starting to come into season
Prep time: 15 minutes with 30 minutes chill time
Cooking time: 20-25 minutes baking and cooling time 10 minutes
Serves: 4
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1 large bundle Rhubarb sticks300g caster sugar100g Unsalted butter150g Plain flourrind of 1⁄2 Orange200mls single or double creamTo serve icing sugar1/2 jar Folláin Cream Liqueur Caramel
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- Chop rhubarb about 15mm long. Cook these very gently with 250g of sugar and one tablespoon of water until the rhubarb is just tender - it makes the world of difference if the rhubarb pieces don't totally disintegrate.
- Carefully transfer the rhubarb to a bowl to cool.
- Preheat the oven to 375°F (Gas Mark 5). Cream the butter and 50g of sugar until fluffy, then beat in the flour and orange rind.
- Wrap this dough and chill it for 30 minutes, then roll it to about 5mm thickness and cut out round biscuits of about 8cm diameter.
- You will need three per person. Bake the biscuits on an oven tray covered with baking parchment for 20-25 minutes. They should be pale brown but not quite crisp - they will crisp fully as they cool.
- To serve: Whisk the 200mls of cream until softly whipped.
- Place a shortbread biscuit on each plate, spread a layer of cream on it, then pile on a generous tablespoon of rhubarb. Put another biscuit on that, then more cream and rhubarb, then a third biscuit.
- Heat the caramel in a small pan and pour a stream around the biscuits.
-
This recipe can also be made using Folláin rhubarb and ginger or Folláin winter spiced rhubarb. Heat 1 whole jar in a pan with 60ml of water and juice of half a lemon. Follow the instructions as above. To add
more texture to this recipe, layer the rhubarb with sliced strawberries, to make a delicious rhubarb and
strawberry shortbread.
Ingredients
- 1 large bundle Rhubarb sticks
- 300g caster sugar
- 100g Unsalted butter
- 150g Plain flour
- rind of 1⁄2 Orange
- 200mls single or double cream
- To serve icing sugar
- 1/2 jar Folláin Cream Liqueur Caramel
Method
- Chop rhubarb about 15mm long. Cook these very gently with 250g of sugar and one tablespoon of water until the rhubarb is just tender - it makes the world of difference if the rhubarb pieces don't totally disintegrate.
- Carefully transfer the rhubarb to a bowl to cool.
- Preheat the oven to 375°F (Gas Mark 5). Cream the butter and 50g of sugar until fluffy, then beat in the flour and orange rind.
- Wrap this dough and chill it for 30 minutes, then roll it to about 5mm thickness and cut out round biscuits of about 8cm diameter.
- You will need three per person. Bake the biscuits on an oven tray covered with baking parchment for 20-25 minutes. They should be pale brown but not quite crisp - they will crisp fully as they cool.
- To serve: Whisk the 200mls of cream until softly whipped.
- Place a shortbread biscuit on each plate, spread a layer of cream on it, then pile on a generous tablespoon of rhubarb. Put another biscuit on that, then more cream and rhubarb, then a third biscuit.
- Heat the caramel in a small pan and pour a stream around the biscuits.
-
This recipe can also be made using Folláin rhubarb and ginger or Folláin winter spiced rhubarb. Heat 1 whole jar in a pan with 60ml of water and juice of half a lemon. Follow the instructions as above. To add
more texture to this recipe, layer the rhubarb with sliced strawberries, to make a delicious rhubarb and
strawberry shortbread.
