100 g (3 1/2 oz) cold butter, cubed, plus extra for greasing
300 g (10 oz) plain flour
1 tablespoon baking powder
3 tablespoons caster sugar
1 egg, beaten
150 ml (1/4 pint) milk
100 g (3 1/2 oz) rhubarb, trimmed and sliced
50 g (2 oz) soft brown sugar
finely grated rind of 1 orange
100 ml (3 1/2 fl oz) port
300 ml (1/2 pint) double cream
150 g (5 oz) strawberries
Lightly grease a baking sheet. Put the butter, flour, baking powder and 2 tablespoons caster sugar in a large bowl or food processor. Rub or blend together until the mixture resembles coarse breadcrumbs. Mix together the egg and milk and pour into the bowl. Cut through the mixture with a fork until it is just combined. Roll out the dough on a lightly floured surface until it is about 10 × 20 cm (4 × 8 inches), trimming the edges. Place on the baking sheet and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until golden. Leave to cool.
Meanwhile, put the rhubarb, soft brown sugar, orange rind and port in a saucepan with a splash of water, cover and cook for 5 minutes, then cook for 5 minutes more uncovered until the rhubarb is soft. Place in a metal bowl in the freezer and leave to cool.
Whip the cream and the remaining caster sugar until soft peaks form. Place the shortcake on a serving dish. Swirl over the whipped cream, spoon over the compote and arrange the strawberries on top. Cut into slices to serve.