I Made Ireland’s Famous Roscommon Rhubarb Pie at Home, It was Absolutely Mouthwatering

Hello, fellow food enthusiasts! Step into the charming world of Irish cuisine with me as we embark on a tantalizing culinary journey. Today, I want to share my experience making Ireland’s Famous Roscommon Rhubarb Pie. The taste was so delicious and made me can’t stop eating.

What is Roscommon rhubarb pie?

Roscommon Rhubarb Pie is a dessert that originated in the county of Roscommon in Ireland. It is a traditional pie made with rhubarb as the main ingredient. Rhubarb is a tart vegetable with reddish-pink stalks that are commonly used in sweet dishes.

Nestled in the heart of Ireland, the county of Roscommon is known for its stunning landscapes and warm-hearted locals. But there’s something else that puts this region on the map – its exceptional rhubarb. Grown in the fertile soil and temperate climate, Roscommon rhubarb boasts a vibrant ruby hue and an unrivaled tartness that sets it apart from any other variety.

When it comes to celebrating this remarkable ingredient, the people of Roscommon turn to their time-honored tradition of baking pies. Imagine biting into a slice of this pie, where the tangy rhubarb filling harmoniously melds with just the right amount of sweetness, all encased in a buttery, flaky crust that crumbles with every forkful.

The magic lies in the simplicity of the recipe, passed down through generations. Each batch starts with handpicked rhubarb stalks, carefully selected at the peak of their ripeness. These crimson wonders are then combined with a hint of sugar, a splash of lemon juice, and a sprinkle of warming spices like cinnamon or nutmeg. The result is a symphony of flavors that dance on your taste buds.

But what truly elevates Roscommon Rhubarb Pie to legendary status is the passion and love poured into every step of its creation. It is a reflection of the deep-rooted connection between the people, the land, and their culinary traditions. With each bite, you can taste the pride and heritage that have made this pie an iconic symbol of Roscommon.

So, whether you find yourself wandering through the picturesque streets of Roscommon or recreating the magic in your own kitchen, be sure to indulge in a slice of Ireland’s famous Roscommon Rhubarb Pie. It’s a slice of history and a taste of pure bliss that will leave you craving for more. Stay tuned as we delve deeper into the culinary treasures of the Emerald Isle.

How I Made This Recipe

Roscommon rhubarb pie


Here’s a step-by-step guide on how to make Roscommon Rhubarb Pie:


  • 2 lbs red rhubarb
  • 1 ⅛-1/¼ cups granulated sugar

Scone Dough

  • 3 cups plain flour, plus extra for dusting
  • ¾ oz (20 g) caster sugar
  • 1 heaping tsp baking powder
  • pinch of salt
  • ½ stick butter
  • 1 egg
  • ¾ cup whole milk

To Serve

  • soft brown sugar
  • softly whipped cream


  1. 23 × 5cm (9 × 2 inch) round tin—we use a heavy stainless-steel sauté pan which works very well.
  2. Preheat the oven to 230ºC/450º/Gas Mark 8.
  3. Trim the rhubarb, wipe it with a damp cloth, and cut it into pieces about 2.5cm (1 inch) in length. Put into the base of your tin or sauté pan and sprinkle with the granulated sugar.
  4. Sift all the dry ingredients for the scone dough into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs. Whisk the egg with the milk. Make a well in the center of the dry ingredients, pour in the liquid all at once, and mix to a soft dough. Turn out onto a floured board and roll into a 23cm (9 inch) round, about 2.5cm (1 inch) thick. Place this round on top of the rhubarb and tuck in the edges neatly.
  5. Bake in the fully preheated oven for 15 minutes then reduce the temperature to 180ºC/350ºF/Gas Mark 4 for about a further 30 minutes, or until the top is crusty and golden and the rhubarb soft and juicy.
  6. Remove the pan from the oven and allow it to sit for a few minutes. Put a warm plate over the top of the sauté pan and turn it upside down so that the pie comes out onto the plate. Be careful of the hot juices, they will be absorbed by the pie.
  7. Serve warm with soft brown sugar and cream.

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About the Author: Julia Azedae

Food is my passion, and I'm grateful every day that I get to share that passion with others through my blog. I hope to continue exploring the world of food and sharing my experiences with my readers for many years to come.

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