We are absolutely thrilled to welcome the arrival of spring here at Howth Castle Cookery School. After the long winter months, there’s a real sense of renewal across the estate — and nowhere more so than in our beautiful walled garden, which is beginning to burst back to life.
Fresh shoots and early seasonal plants are starting to appear, with an abundance of rhubarb already growing. It’s one of the true highlights of early spring being colourful, and incredibly versatile in both sweet and savoury dishes.
Spring is a time for lighter dishes, fresh flavours, and reconnecting with seasonal ingredients. Whether you’re baking something sweet or creating a vibrant salad, it’s all about celebrating what’s growing right now.
We look forward to welcoming you to the Cookery School this season — where the kitchen, just like the garden, is full of life once again.
To celebrate the season, we’ve selected a couple of recipes that make the most of these fresh, bright flavours — perfect for lighter cooking and longer days ahead.
A beautifully light, almond-based bake with a delicate vanilla flavour and a sharp rhubarb finish — perfect with a cup of tea or as a simple spring dessert.
Ingredients
160g butter
100g plain flour
250g icing sugar
125g ground almonds
6 egg whites
1 tsp vanilla extract
1–2 rhubarb stalks
Method
Preheat the oven to 180°C. Melt the butter gently until it turns a pale golden colour, being careful not to burn it. Use a little of the butter to grease your friand moulds, then allow the rest to cool slightly.
Sift the flour and icing sugar into a bowl and mix through the ground almonds. In a separate bowl, whisk the egg whites until frothy, then gently fold them into the dry mixture. Add the melted butter and vanilla extract and combine.
Fill the moulds about two-thirds full. Slice the rhubarb diagonally and place three slices on top of each friand, gently pressing them into the batter.
Bake for 20–25 minutes until golden and cooked through. Allow to cool slightly before removing, and serve with a light dusting of icing sugar.
A fresh and elegant dish that balances the sweetness of pickled rhubarb with the delicate flavour of white asparagus — a true celebration of spring.
Pickled Rhubarb Ingredients
4 rhubarb stalks, thinly sliced
1 cup sugar
1 cup apple cider vinegar
1 tsp salt
Pickled Rhubarb Method
Bring the sugar, vinegar, and salt to the boil until dissolved. Pour over the sliced rhubarb and leave to stand for at least 3 hours. Chill well before using.
Salad Ingredients
1½ lbs white asparagus
1½ cups chicken stock
2 tbsp butter
1 bay leaf
Walnut oil
Butter or Bibb lettuce
5 oz goat cheese, crumbled
Pickled rhubarb
Black pepper
Place the asparagus in a saucepan with the stock, butter, and bay leaf. Cook gently for about 8 minutes until tender and glazed. Remove and allow to cool.
To serve, toss the lettuce lightly with walnut oil and place in the centre of the plate. Arrange the asparagus on top, followed by crumbled goat cheese and generous spoonfuls of pickled rhubarb. Finish with a drizzle of walnut oil and a grind of black pepper.
Enjoy, we look forward to greeting you in the Cookery School soon.
Posted on 18 Mar 2026.
