Tue, 26 April 2016
Catherine Leyden was in the kitchen to show us how to make her famous farmhill rhubarb crunch.
Ingredients
Shortbread
125g/4oz Odlums Cream Plain Flour
50g/2oz Cornflour
125g/4oz Butter (softened)
50g/2oz Caster Sugar
Rhubarb
6 Stalks of Rhubarb(cleaned & chopped)
50g/2oz Sugar
Custard
500g Carton Good Quality Ready Made Custard
Topping
Good Quality Vanilla Ice Cream
Method
Beat butter and sugar together until smooth.
Wooden spoon or electric mixer may be used!
Add the flour and the cornflour and mix gently until a dough is formed.
Use finger tips to form dough into a ball and lightly knead, if necessary.
Press dough into a greased 8"/20cm round. A sandwich tin may also be used.
Prick around top of dough with a fork.
Bake in a pre-heated oven at 160°C/325°F/Gas 3 for about 20 minutes or until very pale in colour.
Allow to set in tin for 5 minutes; then cut into wedges. When cool transfer to a wire tray to get cold..
As soon as shortbread is cold, store in an airtight tin.
Meanwhile, stew the rhubarb. Allow to get cold.
Assemble Dessert
1. Divide the rhubarb between 4 Sundae dishes. Pour custard over the rhubarb. Crumble some of the shortbread wedges and sprinkle over the custard.
2. Before serving place a dollop of ccream on each sundae and place a shortbread wedge into each!
