Breton Shortcake With Honey Cream And Rhubarb

Recipe:3 egg yolks 160g castor sugar 190g soft butter 250g plain flour 1 heaped teaspoon baking powder Beat the butter with half the sugar until pale and fluffy. Whisk the egg yolks and remaining sugar for a minute. Mix the egg yolk mixture, flour and baking powder into the butter mixture to a smooth dough. Line 2 x 8 inch cake tins with parchment paper or 6 individual tins or ring moulds. Divide the dough in 2 and roll each one into a ball. Place on parchment paper and place another sheet on top. Roll out to a circle to line the bottom of the tin and press up the side a bit. Repeat with other tin and then chill for an hour. Set oven to 170oc and cook the sables from the fridge, for about 20 minutes or until golden. Cool.Poached Rhubarb 8 stalks rhubarb, cut into 2cm pieces 1 litre local apple juice 500ml water 50g castor sugar 50g honey 2 tablespoons grenadine Place the water, honey and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. More than you’ll need for the recipe but will keep in the fridge for a few months. Honey cream 250ml double cream whipped 1 tablespoon honey Bee pollen Mix the honey into the cream. Spoon some rhubarb onto the shortcake. Pipe on the cream and sprinkle over the bee pollen.