Name: Rhubarb-Crème
Yield: 8
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

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

Email Recipe

Directions

This Rhubab-Crème is perfect for any event! Preparation:

Chop the rhubarb into large chunks.
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.
Leave to cool down completely and fold into the stiffly whipped cream.
Place the biscuits into a freezer bag and break them into rough crumbs.
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.
Put a layer of the crushed biscuits into glass dessert bowls and top with the cream mixture. Chill for half an hour and serve.