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.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Baking

Mini Lemon Curd Cheesecakes

A perfect make-ahead dessert, prepare it in advance and pop it in the fridge....

Serves 4
At Home With Kerrygold

Seafood Frittata

  Paul Flynn has created the perfect dish for the all fa...

At Home With Kerrygold

crab cakes

For the crab cakes: Combine all of the crab cake ingredients...

Baking

Chocolate Hazelnut Eclairs

Chocolate eclairs, an all-time classic with a twist - roasted hazelnuts add a lo...

Serves 12
Sides & Nibbles

Sizzling Prawns with chilli & butter

Spice up your life with this irresistible shellfish recipe. Easy to whip up in n...

Serves 4
Main courses

Irish stew hot-pot

Cold Winter evenings, a peat fire and pot of stew. This recipe is a right of pas...

Serves 4-6
Main courses

Lamb chops with red wine, rosemary and garlic butter

Marinated lamb chops. Tender and tasty. Bring out the best in them with rosemary...

Serves 4