Jersey Clotted Cream and Rhubarb Fool

**Stew the Rhubarb:** In a saucepan, combine the rhubarb, sugar, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until the rhubarb is soft and broken down, about 15-20 minutes. Let cool completely.

**Make the Shortbread:** Preheat oven to 180°C (160°C fan/ Gas Mark 4). Line a baking sheet with parchment paper.

Rub the cold Jersey butter into the plain flour until the mixture resembles breadcrumbs. Stir in the caster sugar and mashed potato until it comes together as a dough.

Gently knead the dough until smooth. Roll out on a lightly floured surface to a thickness of about 5mm. Cut into desired shapes (e.g., small rectangles or rounds) using a cookie cutter.

Place the shortbread pieces on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden brown. Let cool completely on the baking sheet before crushing.

**Prepare the Clotted Cream:** Gently whip the Jersey clotted cream (with double cream if using) until slightly softened but still holding its shape. Be careful not to overwhip.

**Assemble the Fool:** In individual serving glasses or bowls, layer the stewed rhubarb, crushed shortbread, and clotted cream. Repeat layers until the glasses are full, finishing with a layer of clotted cream.

Chill for at least 30 minutes before serving to allow the flavors to meld.