Rhubarb Shortbread

You will need to prepare the dehydrated rhubarb ahead of time, but after that it’s a wonderful quick recipe.

Thinly slice or use a potato peeler to prepare one stick of rhubarb, then I used an air fryer (with the appropriate setting). Once dried, I created a fine powder, using a blender, but you could use a coffee or spice grinder, or even a pestle and mortar if the rhubarb is really dried out.

Makes approx 14 biscuits

Ingredients

Approx 20g dehydrated rhubarb

140g plain flour

100g chilled salted butter, cubed

50g caster sugar

Method

Heat the oven to 150*c (fan).

Put all the ingredients into a large mixing bowl and break up butter with your fingertips until the mixture looks like breadcrumbs, then bring the mixture together to form a dough.

On a lightly floured surface, roll out the dough to ½ cm thick.

Cut the dough using a biscuit or scone cutter and place on a lined baking tray. You can use a fork if you want to create patterns, and some holes that will help the air release, I forgot to do this as you can see from the photo, but no harm caused.

If you have time rest in the fridge for 20 minutes and then bake for 15-20 mins until golden brown. Remove the shortbread from the oven and as soon as cool enough move to a wire rack.