Ingredients

  • 600 g rhubarb, trimmed
  • Juice of one orange
  • 50 g sugar
  • 50 g Kerrygold Pure Irish Unsalted Butter
  • 250 ml whipping cream
  • 150 g Short Bread or similar biscuits
  • 250 g fresh raspberries
  • Fresh raspberries and mint to garnish
Print recipe

Directions

This Rhubab-Crème is perfect for any event! Preparation:
  1. Chop the rhubarb into large chunks.
  2. Gently cook in (25 g) sugar and Kerrygold Butter on a low heat, then add the orange juice.The rhubarb should be soft but not mushy.
  3. Leave to cool down completely and fold into the stiffly whipped cream.
  4. Place the biscuits into a freezer bag and break them into rough crumbs.
  5. Using a fork, mash and mix 50 g of the raspberries with the remaining sugar (25 g) in a bowl. Then fold in the remaining raspberries.
  6. Put a layer of the crushed biscuits into glass dessert bowls and top with the cream mixture. Chill for half an hour and serve.

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