Peach and rhubarb shortcake

Babiche Martens

For high tea or dessert try this shortcake full of pistachio and citrus flavours, delicious with peaches and rhubarb. Serve with a dollop of lightly whipped cream - naughty but scrummy. I used the rhubarb from the garden which got out of control over the holiday. It adds a nice tartness to the sweet peaches.

For the shortcake

2 cups	Flour
3 tsp	Baking powder
¼ cup	Dark brown sugar
1	Lime, zest of
½	Oranges, zest of
¼ cup	Pistachios, finely chopped
120 g	Butter, chilled, cut into cubes
½ cup	Sour cream
1	Egg

For the filling

4	Peaches, quartered, stone removed (Main)
2 stalks	Rhubarb (Main)
1 cup	Sugar

To serve

200 ml	Cream, lightly whipped
1 Tbsp	Sugar

Directions

1. Preheat an oven to 200C.
2. Into a large bowl place the flour, baking powder, sugar, lime and orange zest and pistachios. Add the butter. Using your fingers break it down until it forms coarse breadcrumbs.
3. Place the sour cream in a small bowl and beat in the egg. Pour straight into the flour, mixing gently to form a soft dough. On a lightly floured bench flatten the dough to 2cm high. Cut circles 5cm in diameter, and lay on a baking tray.
4. Bake for 20 minutes until cooked and slightly golden. Remove and cool.
5. To make filling: Place 2cm water and the sugar in a pot. Bring to a simmer and dissolve sugar. Add peaches and cook for 5 minutes. Then add rhubarb and cook for another 5 minutes. Remove and cool.
6. Split the shortcake in half. Cover the base with cream and fruit. Place the top on and sprinkle a little extra sugar.