Spring brings rhubarb, and that means looking for new ways to do something with it. This recipe, rhubarb and strawberry shortcake, is popular in New Zealand. This rhubarb is home grown.
INGREDIENTS 3 cups rhubarb, cut into 2-3cm pieces 1 tbsp sugar 500g strawberries 225g butter (room temperature) 1 cup sugar 2 eggs 2½ cups plain flour 2 tsp baking powder
1. Pre-heat oven to 350°F. Line a jelly roll tin with parchment, and roast the rhubarb with the 1 tablespoon sugar, 10-15min. Cool and add to the strawberries.
2. Cream the butter together with the sugar and when smooth and pale, beat in the eggs.
3. Mix in the flour and baking powder, cool the mixture in the refrigerator for 10-15 minutes.
4. Line a quarter-sheet pan (9″×13″ with 2″ high sides), with parchment paper.
5. Spread half the dough mixture on the bottom of the tin. Over the top of this, spread the strawberries and rhubarb.
6. Cover with the second half of the shortcake. It doesn’t matter if there are gaps in the dough, they will disappear after baking.
7. Bake for 35-40 minutes until golden brown.
The end result, a shortcake, about 1¼” in height, with the top and bottom nicely browned and crunchy. The sweetness of the shortcake is nicely contrasted with the tartness of the rhubarb. Served with whipped cream or vanilla ice-cream.