Rhubarb Shortbread

This Rhubarb Shortbread dessert looks as pretty as a picture, and one of the main ingredients is of course the tangy spring vegetable that is just starting to come into season

Prep time: 15 minutes with 30 minutes chill time
Cooking time: 20-25 minutes baking and cooling time 10 minutes
Serves: 4

Recipe is great with...

Photo of related product - Irish Cream Liqueur Caramel

Caramel with Irish Cream Liqueur


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  • 1 large bundle Rhubarb sticks
  • 300g caster sugar
  • 100g Unsalted butter
  • 150g Plain flour
  • rind of 1⁄2 Orange
  • 200mls single or double cream
  • To serve icing sugar
  • 1/2 jar Folláin Cream Liqueur Caramel


  1. Chop rhubarb about 15mm long. Cook these very gently with 250g of sugar and one tablespoon of water until the rhubarb is just tender - it makes the world of difference if the rhubarb pieces don't totally disintegrate.
  2. Carefully transfer the rhubarb to a bowl to cool.
  3. Preheat the oven to 375°F (Gas Mark 5). Cream the butter and 50g of sugar until fluffy, then beat in the flour and orange rind.
  4. Wrap this dough and chill it for 30 minutes, then roll it to about 5mm thickness and cut out round biscuits of about 8cm diameter.
  5. You will need three per person. Bake the biscuits on an oven tray covered with baking parchment for 20-25 minutes. They should be pale brown but not quite crisp - they will crisp fully as they cool.
  6. To serve: Whisk the 200mls of cream until softly whipped.
  7. Place a shortbread biscuit on each plate, spread a layer of cream on it, then pile on a generous tablespoon of rhubarb. Put another biscuit on that, then more cream and rhubarb, then a third biscuit.
  8. Heat the caramel in a small pan and pour a stream around the biscuits.
  9. This recipe can also be made using Folláin rhubarb and ginger or Folláin winter spiced rhubarb. Heat 1 whole jar in a pan with 60ml of water and juice of half a lemon. Follow the instructions as above. To add
    more texture to this recipe, layer the rhubarb with sliced strawberries, to make a delicious rhubarb and
    strawberry shortbread.