Rhubarb and Strawberry Shortbread Recipe

A delicious thick and buttery shortbread (made without butter!) with strawberry pieces and a gooey rhubarb fruit topping.

This shortbread combines a buttery biscuit base with sweet strawberry pieces and tangy fresh rhubarb to create the most mouth watering flavour combination. It's really easy to make, just requiring a mixing bowl and a baking tin, and you can easily swap up the fruity flavours to create different shortbread tastes. Just crumble your easy dough together and layer up your shortbread in your baking tin. The hardest part is leaving it to cool down!

This shortbread is best eaten within four days while it is freshest. Because of the fresh fruit, it needs to be stored in an airtight container in a cool and dry place, or you can freeze it for longer. It's quicker to defrost if you pre-slice your shortbread pieces and get them out of the freezer one at a time as and when you need them.

Makes 12 small slices

600g plain flour

180g granulated or caster sugar + extra 40g for rhubarb

420g vegan butter

Around 20g or a few handfuls of freeze dried whole or chopped strawberries

300g fresh rhubarb

10g cornflour

You will also need; two mixing bowls, 7" x 11" baking tin, baking paper, spoon, knife

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How to make your shortbread;

1. Preheat the oven to 170°c and line your baking tin with baking paper. This will make it much easier to remove your shortbread from the tin

2. Wash your rhubarb and chop it into small chunks roughly 1-1.5cm

3. Add the rhubarb, 40g sugar and cornflour to a bowl and mix until all the rhubarb is coated in the dry mixture. Set aside until needed

4. In a large mixing bowl, add the flour, 180g sugar, butter and freeze dried strawberries and crumble together using your fingertips until it forms a breadcrumb texture

5. Set aside 2-3 handfuls of the shortbread crumb mixture for the topping and add the rest of the shortbread mix to the baking tin. Press it down firmly to create a smooth, flat base in the tin

6. Add the rhubarb on top of the shortbread base and make sure that it is evenly spread out

7. Sprinkle the remaining shortbread crumb mixture over the top of the rhubarb

8. Bake for around 40 minutes until golden light brown

9. Leave in the tray to cool down, as the shortbread will be soft and crumbly to touch while it is hot

10. Once cooled, slice and it is ready to eat!

Tips & Tricks!

• This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do

• These are my mixing bowls - https://amzn.to/489iB6s

• I used Flora Buttery to make my shortbread

• You could swap out the rhubarb in this recipe for a different chopped fruit

• If you don't have any cornflour, the recipe should still work without it. However, the shortbread may have a wetter texture as more juice from the fruit will have run into the mixture

• My freeze dried strawberries were from Honeyberry Foods. Use the code clemie10 for 10% off your order at; https://www.honeyberryinternational.com/?ref=30989