Garden Rhubarb Tartlets from Ballymaloe House


rhubarb tartlets ballymaloe

makes approx. 36 tartlets

1 quantity cold cream pastry (recipe below)

1 1/2 lb freshly picked or local red rhubarb (washed)

Caster sugar



Preheat oven to 190C.

Using plenty of flour, roll the cold pastry to a thickness of 3mm. Cut the pastry with a 7.5cm round cutter and use the disks of pastry to line a standard flat based bun tray.

Carefully slice the rhubarb into little coin-like pieces about 3mm thick and arrange in pretty patterns on each disk of pastry. Place a rounded teaspoon of caster sugar on top of the rhubarb in each tartlet. Bake the tartlets for approx. 20 minutes or until the sugar begins to caramelise and the pastry is a golden colour. Remove the tartlets from the bun tray while still hot - use a palette knife for this - and place on parchment paper which has been sprinkled with caster sugar.

These tartlets are best served warm with whipped cream.



Open Apple Tartlets: Replace the rhubarb with thinly sliced Irish eating apple.

Open Gooseberry Tartlets: Replace the rhubarb with gooseberries that have been topped and tailed, and cut in half arranged cut side up.


Cream Pastry

110 g (4oz) cold salted Irish butter

110 g (4oz) plain flour

150 ml (5floz) cold cream

Sieve the flour into the bowl of an electric food mixer. Cut the cold butter into small cubes and rub into the flour using the paddle attachment until the mixture forms a coarse texture. DO NOT over mix, if you do the mixture will form a shortbread like ball! Pour the cold cream into the coarse mixture and mix on a low speed until a smooth pastry forms. Wrap the pastry in parchment paper and chill overnight.

Always roll cream pastry straight from the fridge. If the pastry comes to room temperature it will be too soft to handle!



rhubarb cake dunowen house

When Rhubarb is in season, this is my very favourite cake to make. It’s a real treat and perfect for a special afternoon tea or dessert over Easter.

Hope you enjoy it as much as us!!

Cake Ingredients:

200g softened butter or Stork with Butter

175g caster sugar

3 large free range eggs, at room temp and separated

1/2 tsp vanilla extract

175g self-raising flour

150ml natural or Greek yoghurt

100g ground almonds


Macaroon Layer

The 3 eggs whites from the cake above

1/2 tsp cream of tartare or 1 tsp lemon juice

150g caster sugar

1/2 tsp vanilla extract

100g ground almonds

25g chopped blanched almonds



400g rhubarb

grated zest & juice of 1 orange

50g caster sugar & more to taste

1 tablespoon of Cointreau (optional)

280ml double cream

Icing sugar to dust

2 × 23cm round sandwich tins, buttered & lined with baking parchment


1. Preheat oven to 180 C, Fan 170 C or Gas 4.

2. Make filling first by slicing rhubarb, putting in a layer in ovenproof dish and scattering over the orange zest, juice, sugar and 2 tablespoons of water. Cover tightly with foil and bake in oven for approx 20 – 25 mins. Check half way through as you don’t want it to go too soft. When ready, take out, remove foil and allow to cool.

3. For cake, beat the butter & sugar until light & fluffy then beat in egg yolks one at a time, adding in vanilla extract at the end. Fold in half the flour, then the yoghurt. Fold in remaining flour, the ground almonds & the milk. Divide batter between the 2 tins and bake for 20 mins.

4. While this is in the oven make the macaroon layer by beating egg whites & cream of tartar / lemon juice in a clean bowl until stiff peaks form. Whisk in half the sugar until meringue is shiny & firm. Fold in vanilla extract, remaining sugar and ground almonds.

5. Take the cakes out of the oven and very carefully spread the macaroon layer over the top of the sponge. Sprinkle chopped nuts on top of one half then return to oven for another 15-20 minutes. Keep an eye on it as you don’t want it too brown.

6. When cooked, leave cakes in tins to cool for a few minutes before turning out on a wire rack to cool fully.

7. When rhubarb has cooled, place in sieve over a bowl to drain out the syrup. Put 2 tablespoons of the syrup in a bowl with the Cointreau and place in fridge to keep cold.

8. To serve, whisk the cream with the syrup mix in the bowl until it’s in soft peaks. Fold in half the rhubarb and check for sweetness.

9. Sandwich the cakes together with the cream mixture first, then a layer of the remaining rhubarb, topping off with the cake layer that has the chopped nuts on top. Dust all over with icing sugar.

10. Serve slices with a little jug of any remaining syrup on the side


Derry Clarkes Rhubarb and Ginger Crumble - l'Ecrivain

derry clarke rhubarb crumble 1

Everyone loves crumble. Rhubarb and ginger is a real wow combination. I feel it must be served warm. It’s

nice to serve with ice cream to enjoy the hot and cold taste sensation.


10 rhubarb stalks

8 tbsp caster sugar

4 tbsp water

1 knob of fresh ginger (peeled and finely


100g butter (softened)

100g Demerara sugar

180-200g plain flour

Ice cream (to serve)



1. Preheat the oven to 180°C.

2. Cut the rhubarb into 8cm slices, discarding any leaves. Place on

an oven tray.

3. Sprinkle the sugar and water over the rhubarb.

4. Add the ginger to the mixture.

5. Cook in the oven for 10 minutes. Transfer the rhubarb to an

ovenproof dish.

6. In a bowl, mix the butter and Demerara sugar together until the

mixture resembles breadcrumbs.

7. Add the flour to make the crumble topping.

8. Sprinkle the crumble mixture over the rhubarb.

9. Bake in the oven for 30-40 minutes, until golden brown.

10. Serve warm, with ice cream.




newforge house lemon posset and rhubarb recipe


Lemon Posset


900ml   double cream

250g     caster sugar

125ml   lemon juice (c.4 lemons)




1.     Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Turn down the heat and simmer gently for 5 minutes. 

2.     Add the lemon juice, mix well and bring back to the boil. Remove from the heat and allow to cool for 10 minutes.

3.     Pour the lemon cream mixture into eight large serving glasses and refrigerate for three hours.



Poached Rhubarb


550g     Rhubarb

150g     caster sugar

60ml    Elderflower Cordial

1 lemon, zested and juiced



1. Heat oven to 180C. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides that is big enough to hold the rhubarb in a single layer.  Pour over the cordial, juice and zest, and sprinkle on the sugar.

2. Cover with foil and roast for 10 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.

3. Once cool gently transfer the rhubarb & cooking syrup to a lidded plastic container and store in the fridge for up to one week.


Pistachio & Orange Meringue Biscuits

(Dairy & Gluten-Free)


150g     shelled unsalted pistachios

175g     caster sugar

3tbsp    finely grated orange zest

50g       plain gluten-free flour

3          large egg whites



1. Preheat the oven to 160C fan.  Line 2 large baking sheets with non-stick liner.

2. In a food processor, blitz the pistachios into small chunks.  Remove approx one-quarter of the chunks and leave to one side.  Continue to blitz the remaining pistachios to a powder.  Don’t worry if some little chunks remain.

3. Transfer the powdered pistachios to a bowl and stir in 115g of the sugar and the orange zest, then sift in the flour.

4. In a separate bowl, whisk the egg whites until soft peaks form.  Gradually whisk in the remaining 60g sugar and whisk until glossy and stiff.

5. Fold the egg whites into the dry mix.

6. Place heaped teaspoonfuls of the meringue mix onto the prepared baking sheets spacing well apart.  Sprinkle each biscuit with a pinch of the pistachio chunks before cooking.  Bake for 10-15mins until quite puffy, and only slightly browned and set at the edges.  The cookies should still be soft in the middle.

7. Leave the biscuits to cool on the tray for 10mins until removing with a pallet knife to cool on a wire rack.

8. Store in an airtight tin for up to 5 days.  These biscuits freeze really well for up to 1 month and as they are very light and airy defrost rapidly.