Shortbread with vanilla Chantilly cream, rhubarb and lemon compote

My Citrus shortbread with Vanilla Chantilly cream , accompanied by candied julienne, half moons of Devonshire Rhubarb finished with rhubarb and lemon compote – The Devonshire Rhubarb was kindly given to me from our friends allotment, so here is a recipe to celebrate it!

The Shortbread:

• Zest of one lemon
• Zest of one large orange
• 12 ounces of sieved plain flour
• 4 ounces of caster sugar
• 8 ounces of softened butter

Firstly weigh up all of the ingredients as outlined above:

1. Into a large mixing bowl add your softened butter and flour using the rubbing technique incorporate the flour and butter together until you have to consistency of breadcrumbs.
2. Next add your sugar along with the freshly zested orange and lemon, using a large wooden spoon stir to incorporate, to finish the dough of knead with your hands until it comes together and the leaves the bowl clean.
3. Onto a floured surface, roll out your dough until it has reached the thickness of a pound coin, for my GG citrus shortbread I used the rim of a drinking glass as this gave me the perfect diameter for my shortbread, you can use any cutter of your preference.
4. Place the cut shortbread discs onto a pre-lined large tray with baking parchment, ensure when you place your shortbread onto the tray leaving a little space between each .
5. Bake in the oven for half an hour at 150 degrees, until lightly golden brown and crisp.

T.T. when you are cutting your shortbread discs, with some of the off cuts place these onto the tray as this gives you a good indicator as to when shortbread is cooked

Rhubarb compote:

• 100 ml of cold tap water
• 1 lemon juiced
• 4 sticks of Devonshire rhubarb – washed and sliced into half moons
• 1 teaspoon of granulated sugar.

1. Into a large saucepan place of your ingredients, place over a medium heat and allow to gently cook you want your compote to have texture and body so don’t boil the liquid just allow them to simmer lightly until the rhubarb has broken down slightly.
2. Remove from the heat and decant into pre-washed jam jars.

Candied Rhubarb:

• 100 ml of water
• 2 teaspoons of sugar
• 1 bay leave
• five half moons of rhubarb
• five juliennes of rhubarb

1. Into a medium sauce pan add your sugar and water, you want to take this to the boiled sugar range, once at this point add your bay leave along with your rhubarb pieces using a wooden spoon coat the pieces evenly and then remove from the pan and place onto a lined tray.

Chantilly cream:

• 150 ml of double cream
• 2 heaped tablespoons of sieved icing sugar
• 1 teaspoon of vanilla bean extract or a whole vanilla pod.

1. Place all of the ingredients into a large mixing bowl, whisk until the cream can hold light peaks serve along side the other elements of the dish.

Assemble as you please, and enjoy!