Rhubarb shortbread and ginger cream

Preparation time:

30 minutes Cooking time:

25-35 minutes

For the shortbread

100g plain flour

50g cornflour

50g caster sugar

100g butter

For the rhubarb compote

70ml red wine

70ml water

70g caster sugar

3-4 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/325°F/gas mark 3.

● Put the flour, cornflour, sugar and butter in a bowl and rub gently using your fingertips or a mixer until it forms fine crumbs. Mix and squeeze together to make a ball, then knead lightly.

● Roll out the dough thinly, keeping an even thickness.

● Trim the dough to make a 30cm x 10cm rectangle, then carefully cut into six smaller rectangles.

● Transfer the dough biscuits to a baking sheet, prick with a fork and bake for 20-25 minutes until straw-coloured and firm. Neaten the edges with a knife if needed, then cool.

● To make the compote, put the wine, water, sugar and ginger in a frying pan and bring to the boil, stirring until the sugar dissolves.

● Add the rhubarb, cook for 1 minute, then turn off the heat. Leave the rhubarb to cool in the liquid. It should continue to cook in the mixture until softened, while retaining its shape.

● Place a sieve over a bowl and tip in the rhubarb. Pour the juices from the bowl back into the pan and reduce on the hob until the liquid becomes syrupy.You should end up with about six tablespoons of syrup.

● Whip the double cream in a separate bowl until it forms firm peaks. Carefully fold in the yoghurt.

● Use a dot of yoghurt cream to stick the biscuits to individual serving plates, then pipe or spoon two layers of cream over each.

● Arrange the rhubarb, side by side, on top of the cream, and drizzle with a little syrup to serve.