Irish rhubarb is back in season and it’s a real favourite with our chefs here at Morton’s! Rhubarb’s pink stalks really remind us of all things spring. Known as the “pie plant” for its uses in tarts and sweet pies, here is another recipe that differs from the usual for you to try at home.
What you need
450g rhubarb, cut into chunks
175g sugar
2 tablespoons water
225-300ml softly whipped cream
Method
Serves 6