Rhubarb Charlotte


Renowned chef Eugene O’Callaghan was very good to help us out recently at the Feast of Wexford. Here are the recipes for the dishes he demonstrated at the event – we hope you enjoy making them yourselves – please do let us know how you get on 🙂

Rhubarb Charlotte


8 slices white bread crust removed
100g Crumbs (brioche)
50g Melted clarified butter
500g Rhubarb in 1inch dice
100g Brown sugar
¼ teasp gr. Cinnamon
½ teasp gr. Ginger
¼ teasp gr. Nutmeg
1 orange zested
2 tbsp golden syrup
1 tbsp orange juice


  • Butter insides with clarified butter and dust with cinnamon sugar
  • Line sides only with buttered thin slices of white bread.
  • Season the crumbs with spices and sugar allowing 1/5 weight sugar to rhubarb
  • Layer the charlotte using 3 layers of crumbs and 2 of rhubarb.
  • Gently warm the orange juice & golden syrup before pouring over top and bake at 180 degrees for approx 25 mins or until crispy on outside.
  • Serve with orange anglaise.
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