2 stalks rhubarb, trimmed
and sliced into 6cm pieces
1 punnet raspberries
150g caster sugar
1 lemon, finely grated and juiced
300g plain flour
50g rice flour
120g raw sugar
1 tbsp orange rind, finely grated
220g cold butter, chopped
1 egg, beaten with 1 tsp milk
2 tbsp white sugar
1 cup pouring cream, whipped, for serving
Rhubarb and Raspberry Shortcakes Method
Preheat oven to 175°C. Place rhubarb in a baking dish large enough to fit snugly, scatter over raspberries, caster sugar, and lemon rind and juice. Cover with foil and bake for 15 minutes. Remove foil, turn rhubarb, and cook, uncovered, for an additional 15 minutes or until rhubarb is tender and sauce is sticky. Set aside.
Reduce oven temperature to 160°C. Place flours, raw sugar, and orange rind in a large bowl. Add butter and rub in with fingertips until coarse crumbs form. Turn out onto benchtop and gently knead until dough comes together. Roll out to a 1.5cm-thick rectangle and place on a baking tray lined with baking paper. Refrigerate for 30 minutes.
Using a 7cm cutter, cut out 10 rounds and place on a baking tray lined with baking paper. Brush with egg wash and sprinkle with white sugar. Bake for 15-20 minutes or until golden. Let cool completely on trays. Top with whipped cream and raspberry-rhubarb mixture to serve.