Rhubarb shortcake with buffalo milk yoghurt

Babiche Martens

Shortcake

2 cups	Self raising flour
2 Tbsp	Caster sugar
¼ tsp	Salt
40 g	Butter
½ cup	Cream
¼ cup	Water
3 Tbsp	Caster sugar
1 tsp	Orange, (or 1/2 tsp orange oil)
½ tsp	Vanilla extract
300 g	Rhubarb, (cut into 10 cm pieces) (Main)
8 tsp	Yoghurt, (buffalo milk)
1 to dust	Icing sugar

Directions

1. To make the shortcake, preheat the oven to 180C. Combine the flour, sugar and salt in a bowl. Dice the butter and rub in until the mixture resembles breadcrumbs, then pour in the cream, mixing gently until just combined.
2. Lightly flour a work surface then roll out the dough and cut into 12 x 10 cm circles with a cookie cutter. Let rest for 10 minutes before baking for 15 minutes or until golden.
3. Pour the water into a saucepan, over a gentle heat add the sugar, orange oil or zest, vanilla and bring to a simmer. Add the rhubarb and let cook for 5 minutes.
4. Assemble the dessert on individual plates. Dust each shortcake with icing sugar. Layer shortcake, yoghurt, shortcake, rhubarb and shortcake to finish.