Individual Rhubarb Shortcakes

Step 1: To make shortcakes, beat butter and sugar in a small bowl of an electric mixer until fluffy and then add the flours and beat on a low speed until just combined.

Step 2: Turn out onto a clean bend and using hands, bring mixture together to form a sift dough and then roll out between 2 sheets of baking paper until 1/2 cm thick and then using a 9 cm round cutter, cut out 6 rounds, re-rolling dough as necessary.

Step 3: Place rounds on a large oven try lined with baking paper and cook in a moderately slow oven (160C) for about 15 to 18 minutes or until edges are lightly golden and then let cool on tray.

Step 4: Meanwhile place rhubarb, sugar, zest and juice in a large frying pan and stir over a low heat until sugar is dissolved and cook, stirring occasionally, over a medium heat, for about 2 to 3 minutes, or until rhubarb is tender. and then let cool.

Step 5: Just before serving, top shortcakes with cream then rhubarb.