Method

• 1.
  For the rhubarb strawberry jam, place all ingredients in a saucepan over medium-high heat and stir until sugar dissolves. Bring to a simmer and cook, stirring occasionally, for 8-10 minutes or until thick and jammy. Remove from heat, transfer to a sterilised jar, seal and chill until ready to use. Store jam in the refrigerator for up to 1 month.
• 2.
  Preheat oven to 200°C. Grease a 26cm x 22 x cm x 3cm baking tray or ovenproof dish and line with baking paper. Place cream, caster sugar and vanilla in the bowl of a stand mixer with the whisk attachment and whisk until thick and almost split, about 4-5 minutes. Transfer to a large bowl, add flour and a pinch of salt. Use a butter knife to mix until just combined.

• 3.
  Turn onto a lightly floured surface, knead until just smooth (don’t overwork the dough), then press out to 3cm thick. Using a 5.5cm cutter dusted in flour, cut out rounds and gently press the leftover dough together and cut out more rounds (discard remaining dough) and place on prepared tray. You should have about 14 rounds. Brush tops with milk and scatter generously with demerara sugar.
• 4.
  Bake for 25-30 minutes or until golden brown and cooked through. Serve warm or at room temperature with rhubarbstrawberry jam and whipped cream.