Spelt Shortbread & Rhubarb Compote over Vanilla Ice Cream with Sage Blossoms

This is a simple but great recipe that I made this week. Rhubarb, you are such an amazing thing.

No strawberries needed for this dessert, rhubarb takes the front stage as is well deserved! I really enjoyed making this and eating it!

Shortbread: cream ¾ cup butter with ¼ cup sugar. Add 1 ¾ cup spelt flour and ¼ cup white or rice flour. Mix into a loose dough. On parchment paper, form into an 8-ish inch round, slice into 8 pieces, & decorate with a fork if you wish. Bake at 325 for 30-35 minutes.

Rhubarb Compote: chop 2-ish stalks of rhubarb into ½-inch pieces. Mix with 2 Tbsp maple syrup or honey & 1 Tbsp butter. Simmer over low heat, stirring occasionally until compote is a nice creamy thickness. Add a pinch of salt to taste. Top shortbread with a scoop of vanilla ice cream, add a dollop of compote, and garnish with sage blossoms. Enjoy!