Make the most of rhubarb season with Dominic Chapman's rhubarb trifle recipe. This pretty little layered dessert of rhubarb, trifle, cream and more is a treat for the eyes and the palate

To make the syllabub base, mix all ingredients together
For the rhubarb, chop the fruit into equal sized batons and gently cook in the stock syrup. Bring to the boil then allow to cool
For the custard, mix the custard powder and sugar together with enough of the milk to make a paste. Place the remaining milk and the vanilla pod in a pan on the stove and bring to the boil. Alternatively you could make a crème patisserie (see the video below)
VideoVideo: Make a crème patisserie
When the milk comes to the boil, mix the paste in and stir constantly over the heat until properly cooked out and thickened
Pass through a sieve, cover with grease proof paper and chill until needed
To make the tea infusion, boil the water and remove from the heat, add the tea and let it infuse for 10 minutes. Then strain
To prepare the trifle, put the tea infusion, sherry, sugar and lime into a pan and and heat until the sugar dissolves. Pour the mixture over the sponge fingers and allow to soak
Once softened, place 2 sponge fingers in the bottom of each of your serving glasses, and arrange some rhubarb on top of the sponges
Blitz your chilled custard with a stick blender or whisk until smooth and pipe on top of the rhubarb. Then cover with cling film and allow to set in the fridge
To make the syllabub cream, whisk the sherry, cream and syllabub mix into soft peaks and spoon on to the top of the trifle
Finish by topping with Amaretto biscuits, toasted flaked almonds and caramelised pistachio nuts
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Wine Matching

Find out why we suggest matching this Rhubarb trifle recipe with a sweet white wine


Syllabub mix

  • 1 lemon, rind only
  • 110g of sugar
  • 250ml of cider
  • 4 tbsp of brandy
  • 4 tbsp of Bristol cream sherry


  • 1kg of rhubarb
  • 1.5l of stock syrup


  • 2l of full-fat milk
  • 200g of custard powder
  • 200g of sugar
  • 1 vanilla pod

Tea infusion

  • 10g of green tea leaves
  • 190ml of water


  • 50ml of Amontillado sherry
  • 10g of sugar
  • 1/2 lime, juiced
  • 12 sponge fingers

Syllabub cream

  • 4 tbsp of double cream
  • 14ml of Amontillado sherry

To plate

  • 6 amaretto biscuits
  • 12g of pistachio nuts, caramalised
  • 1 handful of flaked almonds, toasted


  1. Piping bag with medium nozzle
  2. Stick blender

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This delicious rhubarb trifle recipe from Dominic Chapman is a treat for all the senses. A rhubarb trifle recipe to top all others

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