Rhubarb, Strawbs ’N’ Cream Loaded Shortbread | Nadia Lim | Vegful

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


  • 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


  1. Preheat oven to 200°C. In a baking dish, toss together rhubarb, strawberries and sugar.
  2. Roast for 10–15 minutes until rhubarb is tender (test with the sharp tip of a knife).
  3. Cut orange in half and squeeze over fruit in the baking dish. Allow fruit to cool.

Rhubarb, Strawbs ’N’ Cream Loaded Shortbread


  • 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


  1. Whip cream to soft peaks, then fold in icing sugar and vanilla.
  2. 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.

Recipes from Vegful by Nadia Lim. Available now.