Layers of poached rhubarb and shortbread finished with a zesty chantilly cream and rhubarb drizzle.
Preheat the oven to 150'C.
Wash the rhubarb and cut into 7cm long pieces. The rhubarb needs to be the same length as the shortbread biscuits so use your pastry cutter as a guide.
Place the rhubarb in a roasting tray. Sprinkle over the caster sugar and add the white wine. Add the zest of 2 oranges. Cover with cling film or foil and place in the oven for 10-12 minutes until the rhubarb is just soft to the touch.
For the shortbread: Dice the butter into small pieces. Add the flour, salt and icing sugar and mix in a food processor until you have a ball of shortbread dough.
Roll the dough between 2 sheets of baking parchment until 3mm thick.
Refrigerate the rolled dough for 30 minutes and then cut into squares using a square pastry cutter. You will need 3 squares per person.
Increase the oven temperature to 180'C.
Cook the shortbread for 12 minutes until golden brown. Whilst still warm use the square pastry cutter to trim away the edges and ensure you have a perfect square.
Dust with caster sugar and allow the biscuits to cool.
For the chantilly cream: Whisk the cream with the icing sugar and the zest of the orange until thick. Transfer to a piping bag with a star nozzle.
To assemble: Pipe a small amount of cream in the middle of the plate to hold the first biscuit in place. Place three strips of rhubarb on the biscuit and fill the gaps with chantilly cream.
Place another biscuit on top and repeat. Finish the dessert with a third biscuit. Dust with icing sugar and drizzle some of the liquid from the rhubarb around the plate.
«Be careful not to overcook the rhubarb or it will very quickly collapse. Allow the rhubarb to finish cooking in the liquid when it is removed from the oven.»