The gloopy consistency of rhubarb is something which is difficult to enjoy delicately over a cup of tea in the garden. Hopefully you will find that this recipe capture the flavours more elegantly between two layers of lemony shortbread, no licking of the fingers and sloppy mess on the tablecloth required!
Lemon and Rhubarb Shortbread Layer
For the Rhubarb filling:
6 stalks of rhubarb
2 tbsp Sugar
2 tbsp Honey
Juice of 1 lemon
For the Lemon Shortbread:
200g Plain Flour
100g Ground Almonds
150g Butter
150g Sugar
Zest of 1 lemon.
Line a 15 by 30cm tin with greaseproof paper. Pre heat the oven to 180 degrees.
For the filling, cut up the rhubarb finely and put all the ingredients in a large saucepan, stew for 15 mins, until the rhubarb is soft. Place in a sieve to drain off excess fluid.
For the shortbread, mix all the ingredients and form into a ball with your hands. Divide the mixture in two. Roll out half the mixture to the size of your chosen tin. Place in the bottom, making sure to cover the whole of the tin. Prick all over with a fork and bake for 10 mins, until beginning to go golden.
Remove and spoon the rhubarb evenly over the base. Roll out the other half of the shortbread and gently place on top of the rhubarb. Again prick all over and return to the oven for 20 mins.
When you take it out of the oven, immediatly cut it into squares and leave it too cool and firm up in the tin.
Enjoy with a cup of tea and a lot of sunshine!
No comments:
Post a Comment