Rhubarb and custard for me is a wonderful combination of flavours, it reminds me of my childhood. This recipe is a great opportunity to celebrate a great British ingredient and let those memories flood back.
- 250g butter (softened)
- 125g castor sugar
- 2 egg yolks
- 325g of plain flour
- 50g of custard powder
- 150g of strawberry jam
- 200g of rhubarb
- 75g granulated sugar
- 50g of oats
- 1 orange
- Place the soften butter and sugar into a mixing bowl and beat together until soft, light and fluffy, its really important to make sure your butter is room temperature so it will cream together with the sugar.
- Add in the egg yolks and continue to mix while you measure out the remaining ingredients.
- Mix the custard powder and flour together and add slowly into the bowl until it just starts to come together.
- Scoop out 3/4’s the mix on to a clean work surface and knead together to make a soft dough.
- Press the mixture into a baking tray(2-cmx10cm approx) lined with parchment paper.
- Using you fingers press the dough down firmly to make a tradition shortbread base, it should be about 1cm deep.
- With the remaining dough add in the oats and orange zest then crumble it up in your hands to make a crumble.
- Pour the crumble out on to another baking tray.
- Bake both trays in the oven for 20 minutes at 160c until golden.
- While the shortbread is cooking its time to make the jam for the filling.
- Dice the rhubarb into 1cm chunks and place in a sauce pan.
- Cook on a medium heat for 10 minutes until soft, then pour off the excess liquid.
- Add in the strawberry jam and simmer for 2 minutes.
- Using a spoon mix the jam together, then pour over the shortbread, as it warm it will spread easily.
- Break the crumble up and scatter the topping evenly over the jam, leave to set and cut into portions.