The Eunice Power Column - Spring is in the air, Rhubarb is in the garden...

Eunice PowerThere is no surer sign that spring has arrived than seeing the beautiful pink rhubarb stalks ripen underneath their canopy of enormous leaves. Spring has arrived a little earlier than usual this year - this is due to the mild winter I suppose.

Rhubarb features on my breakfast menu from now until it fades out of season. Did you know how easy it is to grow? Because rhubarb is so hardy it will survive almost total neglect. Once the plant has some mulch in winter, along with a little straw or newspaper to protect against frost, it will flourish beautifully – no garden should be without its own clump.


Rhubarb Compote

This recipe for rhubarb compote is a great template for many dishes. As the season moves along the rhubarb gets thicker and coarser, and it is important that you select the younger rhubarb stems.

Click for recipe

Rhubarb Pavlova Rhubarb Pavlova

Click for recipe


We have had a busy spring at Powersfield House. Our rooms have been refreshed and refurbished, ready for the year ahead. Room reservations can be made via our website

Our Waterford Festival of Food takes place on the 12,13,14 & 15th of April. We have an exciting line up of fabulous foodie events. Together with two Dungarvan girls, Niamh Shields – AKA Eat like a girl, and Claire Dalton form Dungarvan Brewing Company, I have a pop up restaurant planned for Saturday the 14th of April at the Council offices in Dungarvan.

All festival details are available on

Hope to see you in Dungarvan during the year.


Powersfield House B&B - Dungarvan County Waterford IrelandEunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

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