Rhubarb Tart with Whiskey Cream

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  Rhubarb Tart with Whiskey Cream

 Rhubarb grows very easily in Ireland and has always been a staple of country gardens. The whiskey sauce lifts this pretty dessert from its more usual everyday role 

Rhubarb Tart with Whiskey Cream

Serves 4 


  • 350g prepared puff pastry
  • 450g rhubarb, washed and thinly sliced
  • 150g melted butter
  • 150g caster sugar
  • 250ml cream
  • 100g caster sugar
  • Dash of Irish whiskey

To Cook

Preheat a moderate oven, Gas Mark 4, 180°C (350°F). Roll the pastry out to make four 10cm diameter discs, then pleat the pastry all round the edge. 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. Cook in the preheated oven for 30 minutes. To make the sauce, whip the cream then whisk in the sugar and whiskey. When the rhubarb is tender and nicely caramelised on top, serve on heated plates with the whiskey cream and a sprig of fresh mint to garnish.