Directions

1. Place the softened butter and sugar into a mixing bowl and beat together until light and fluffy. (It’s really important to make sure your butter is room temperature so it will cream together with the sugar.)

2. Add the egg yolks and continue to mix.

3. Mix the flour and custard powder together in a separate bowl then add slowly to the mix until it just starts to come together.

4. Scoop out 3⁄4 of the mix onto a clean work surface and knead together to make a soft dough.

5. Press the mixture into a baking tray (20cm x 10cm approx.) lined with parchment paper.

6. Using your fingers, press the dough down firmly to make a traditional shortbread base; it should be about 1cm deep.

7. Add the oats and orange zest to the remaining dough and rub with your hands to make a crumble.

8. Pour the crumble out onto another baking tray. Bake both trays in the oven for 20 minutes at 160°C until golden.

9. Dice the rhubarb into 1cm chunks and place in a saucepan. Cook on a medium heat for 10 minutes until soft, then pour off the excess liquid.

10. Add the Womersley strawberry & mint jam and Womersley Strawberry & Mint Vinegar and simmer for a further 2 minutes.

11. Using a spoon, mix the jam together, then pour over the shortbread base, as it is warm it will spread easily.

12. Break the crumble up and scatter the topping evenly over the jam, leave to set and cut into portions.