Rhubarb shortcake with buffalo milk yoghurt
( SERVES 4 )

Viva 4/6/2009

see more recipes by
Amanda Laird

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

1 To make the shortcake; preheat the oven to 180 degC. Combine the flour, sugar and salt in a bowl. Dice the butter and rub in until the mixture resembles breadcrumbs then pour in the cream, mixing gently until just combined.
Lightly flour a work surface then roll out the dough and cut into 12 x 10 cm circles with a cookie cutter. Let rest for 10 minutes before baking for 15 minutes or until golden.
Pour the water into a saucepan, over a gentle heat add the sugar, orange oil or zest, vanilla and bring to a simmer. Add the rhubarb and let cook for 5 minutes.
Assemble the dessert on individual plates. Dust each shortcake with icing sugar. Layer shortcake, yoghurt, shortcake, rhubarb and shortcake to finish.