Rhubarb Shortcake with Puhoi Valley Heavenly Rhubarb Yoghurt

Method

1. Rhubarb Filling: Place the rhubarb, sugar and water in a heavy-based saucepan, cover and cook over a low heat until the rhubarb is just tender and still holding its shape. Remove from the heat, add the rosewater and set aside to cool.

2. Shortcake Recipe: Preheat the oven to 180°C. Lightly grease a shallow enamel pie dish.

3. Place the softened butter and icing sugar in a bowl and beat together until light and creamy. Add the egg and beat well.

4. Sift the flour, cornflour and baking powder over the mixture and fold in. Turn out onto a lightly-floured bench top and roll into a ball. The shortcake mixture will be quite sticky.

5. Sift the flour, cornflour and baking powder over the mixture and fold in. Turn out onto a lightly-floured bench top and roll into a ball. The shortcake mixture will be quite sticky.

6. Press two-thirds into the base of the pie dish using floured hands or the back of a metal spoon.

7. Spoon cooled rhubarb over the base, leaving most of the juices behind. Break remaining shortcake mixture into small pieces and place on top, then gently press them down. The pieces will spread together during baking.

8. Place in the oven and bake for 25-30 minutes until the shortcake is golden.

9. Serve warm dusted with a little icing sugar and Puhoi Valley Heavenly Rhubarb yoghurt.