Lime poached rhubarb with shortbread recipe
A Greek-inspired poached rhubarb dessert, served with a delicious honey yogurt cream, perfect for an Easter feast
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Microplane
- Rolling pin
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Serving bowl
- Serving platter
Ingredients
- 115g unsalted butter, softened
- 55g caster sugar
- 2 tsp ground ginger
- 170g plain flour
- 100g caster sugar
- 40g fresh ginger, finely grated
- zest and juice of 4 limes
- 400g rhubarb, cut into 2cm pieces
- 225ml double cream
- 15g icing sugar, sifted
- 300g Greek-style natural yogurt
- 30g clear honey (we used Littleover pure organic wildflower honey)
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