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Chill to set. Pipe the toasted barley cream onto the shortcake and arrange the rhubarb on top. Remove jelly from moulds and arrange on top or slice the jelly set in a plastic tray into cubes.

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This is a good starter recipe. The shortcake dough is a little sticky to work with, so flour your hands to help you. It is deliciously short (rich and crumbly) in texture when cooked.