The Ireland Whiskey Trail - A unique trail through the magic of whiskey and whiskey distilling in IrelandThe Ireland Whiskey Trail - A unique trail through the magic of whiskey and whiskey distilling in IrelandStart the Ireland Whiskey Trail here

 

View all Recipes






Download your free Trail map and guide here
Téléchargez gratuitement votre carte guide Whiskey Trail ici
Download einer kostenlosen Whiskey Trail Karte.

Rhubarb Tart with Tyrconnell Whiskey

Introduction

Rhubarb grows wonderfully well in Ireland and is at its best from March to May, when it is still young and tender.  A rich whiskey sauce complements the tartness of the rhubarb perfectly.  Recipe courtesy of Bord Bia.



  

Rhubarb Tart

 

Ingredients

 

- 350g (12 oz) prepared puff pastry
- 450g (1 lb) Irish rhubarb, washed and sliced diagonally
- 150g (6 oz) melted butter
- 150g (6 oz) caster sugar
- 250ml (½ pint) Irish cream
- 100g (4 oz) caster sugar
- 10cl Tyrconnell Irish whiskey

- Chopped pistachios or sprig of mint to garnish

 

 

Preparation method

1. Preheat a moderate oven, Gas Mark 4, 180°C (350°F).

2. Roll the pastry out to make four rectangular bases, then pleat the pastry all round the edge.

3. Carefully arrange the sliced rhubarb on top of each pastry disc, making sure there are no gaps, then brush with the melted butter and sprinkle the sugar over.

4. Cook in the preheated oven for 30 minutes.

5. To make the sauce, whip the cream then whisk in the sugar and Tyrconnell whiskey.

6. When the rhubarb is tender and nicely caramelised on top, serve on heated plates with the whiskey cream and a some chopped pistachios or a sprig of fresh mint to garnish


 



Share this

 

Copyright © 2009-2014 Ireland Whiskey Trail | All rights reserved. Site designed and powered by Kingdom Media