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
Cook Time: 10–15 Minutes
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
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
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.