Lemon Garlic Lamb Chops with Spinach and Cannellini Beans

Rhubarb Eton Mess

Ballyknocken letter B

Serves 4

For the rhubarb
350g rhubarb, leaves removed
100g caster sugar (to taste)
½ tsp ground ginger

4 (about 100g) medium meringues
350ml double cream
3 tbsp icing sugar
1tsp vanilla extract

Mint leaves, to decorate

You will need 4 pretty glasses

Preheat the oven to 180°C/fan 160°C/ gas 4.
To prepare the rhubarb, rinse the rhubarb and slice into lengths of 5cm.
Place the rhubarb onto a parchment lined roasting tray, sprinkle over the sugar and ginger and roast for 15 to 18 minutes or until just soft. The rhubarb must be cold when using.
Lightly crush the meringues.
Pour the cream, icing sugar and vanilla extract into a bowl and whisk lightly – taking care not to over whip it.
To assemble, place some meringue pieces into each glass, spoon some rhubarb over with a little of the juice.
Spoon a layer of cream on top and add a little roasted rhubarb on top and decorate with mint leaves.
Serve immediately.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map