Ingredients

Step by step

1. For the shortbread, preheat the oven to 170°C, fan 150°C, gas 3½ and line two baking trays. In a mixing bowl, cream together the softened butter, sugar and ground ginger with a handheld electric whisk until pale and fluffy (about 2 minutes). Briefly beat in the flour until crumbly and then bring everything together with your hands until it forms a dough. Place the dough between two sheets of baking paper and roll out until it’s about 0.5cm thick. Using a 6cm cookie cutter, cut out as many circles as possible. Gather the remaining dough scraps, roll out again and cut out enough circles to make 18 in total. Transfer the circles to the baking trays and bake for 8-10 minutes, until pale golden. Leave for a few minutes before transferring to a wire rack to cool.
2. For the rhubarb, combine the sugar, ginger, most of the lime zest (reserve some to garnish) and all the juice in a large saucepan with 100ml water. Simmer gently, stirring to dissolve the sugar, then add the rhubarb in an even layer. Continue to simmer, shaking the pan occasionally, for 3-4 minutes or until the rhubarb is just tender. Remove the rhubarb using a slotted spoon and transfer to a plate. Bring the liquid in the pan up to a gentle boil and cook for 3-4 minutes until lightly thickened. Set aside and let everything cool.
3. For the honey yogurt cream, in a large bowl, whisk the double cream and icing sugar until just holding soft peaks. Add the yogurt and honey, then fold through, being careful not to overmix. Set aside in the fridge until you’re ready to serve. To serve, arrange three shortbread rounds in each serving bowl, then top with the cream, rhubarb, a drizzle of syrup and the reserved lime zest.