Put the flour into a large bowl, cut the butter into small cubes add to the flour. Rub together until it begins to form a soft ball.
Mix in a tablespoon of honey, then wrap in cling film and allow to rest in the fridge for 15 mins only.
Begin to roll out shortbread on a lightly floured board. Then transfer onto a piece of parchment paper, put another piece on top of the shortbread and roll until paper thin. Cut out into circles and place on a lined baking tray in the fridge for 1 hour.
Preheat the oven to 150°C and bake the shortbread for 15-20 mins until lightly golden. Allow to cool on a wire rack.
Cut the rhubarb 1 inch long and place into a oven dish. Heat the blueberry juice, stir in 1 tablespoon of honey then pour over the rhubarb cover with tin foil and cook at 170°C for 30 mins until rhubarb is tender.
Whip cream and remaining honey together until thick and fold in the raspberries.
Put one shortbread biscuit in the middle of a plate. Put a spoon of raspberry cream ontop then put some rhubarb over the cream.
Place another shortbread biscuit on top, add another spoon of raspberry cream then top with sliced strawberries.
Finish with one more piece of shortbread and eat straight away!