Dessert doesn’t get any better than this. The combination of crisp, crumbly thyme and lemon shortbread, juicy, sweet, fragrant roasted rhubarb and strawberries and whipped cream is simply heavenly. All I can say is be generous with the fruit and cream!
Flash-Roasted Rhubarb & Strawberries
INGREDIENTS
- 4 large stalks rhubarb, cut into 3–4cm lengths
- 400–500g strawberries, hulled and cut in half
- 3 tablespoons caster sugar
- 1 orange
Cook Time: 10–15 Minutes
METHOD
- Preheat oven to 200°C. In a baking dish, toss together rhubarb, strawberries and sugar.
- Roast for 10–15 minutes until rhubarb is tender (test with the sharp tip of a knife).
- Cut orange in half and squeeze over fruit in the baking dish. Allow fruit to cool.
Rhubarb, Strawbs ’N’ Cream Loaded Shortbread
INGREDIENTS
- 500ml cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla bean paste or seeds of 1 vanilla bean pod
- 12–18 Thyme and Lemon Shortbread
- 1 quantity flash-roasted rhubarb and strawberries
Cook Time: 10 Minutes
METHOD
- Whip cream to soft peaks, then fold in icing sugar and vanilla.
- To serve, divide shortbread between plates and top with a generous amount of whipped cream and flash-roasted rhubarb and strawberries. Drizzle with syrup from the roasted fruit.
