Rhubarb and Ginger Tartlets

Rhubarb and Ginger Tartlets

Makes 4


20g Connacht Gold Creamery Butter

3 stems of rhubarb, chopped into 2½cm pieces

6-8 tbsp caster sugar

1 orange, juiced

1 tbsp honey

A thumb-sized piece of ginger, peeled

1 tsp vanilla extract

150ml low-fat natural yoghurt

4 small shortcrust pastry cases (shop bought or homemade)


1 Melt the butter over a medium heat. Add the rhubarb, caster sugar, juice of the orange and the honey, and stir until the sugar dissolves.

2 Grate in the ginger and stir well. Allow the mixture to simmer while the rhu¬barb softens, but do not allow the fruit to break down completely. Taste for sweetness and add a little more sugar if needed. Allow to cool slightly.

3 While the mix is cooling, add the vanilla extract to the natural yoghurt and whisk through.

4 Spoon the rhubarb into the pastry cases and serve with the vanilla yoghurt.

Per Serving 264kcals, 8.2g fat (5.3g saturated), 44.6g carbs, 34.6g sugars, 3.5g protein, 1.4g fibre, 0.13g sodium

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