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Cut the rhubarb into 5cm batons and place in a saucepan with the stock syrup. Simmer gently for around 20 minutes until the rhubarb is cooked then leave to cool
300g of rhubarb
500ml of stock syrup
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
40g of custard powder
40g of sugar
400ml of full-fat milk
1 vanilla pod
When the milk comes to the boil, mix the paste in and stir constantly until the mixture thickens
Spread onto a tray, cover with baking paper and chill until needed
To make the tea infusion, bring the water to the boil in a pan then remove from the heat. Add the tea and allow to infuse for 10 minutes before straining
5g of green tea leaves
80ml of water
To prepare the trifle, place the tea infusion, sherry, sugar and lime in a pan and heat until the sugar dissolves. Leave to cool before pouring over the sponge fingers and allow to soak for a few minutes
50ml of Amontillado sherry
10g of sugar
12 sponge fingers
Once softened, place 2 sponge fingers in the bottom of each serving glass and arrange some rhubarb on top of the sponges
Blend the chilled custard with a hand blender or whisk until smooth. Pipe on top of the rhubarb, cover with cling film and allow to set in the fridge for 30 minutes
To make the syllabub cream, whisk all of the ingredients together to soft peaks and pipe on top of the trifles
4 tbsp of double cream
50g of sugar
1/2 lemon, zest
2 tbsp of Bristol cream sherry
125ml of cider
2 tbsp of brandy
To prepare the pistachios, heat the sugar in a small saucepan over a gentle heat. As soon as it starts to caramelise, stir through the pistachios until coated then turn out onto a tray to cool. Once cooled, separate into individual pieces
15g of pistachio nuts, toasted
20g of sugar
To finish, scatter the amaretti biscuits, flaked almonds and pistachio nuts over the trifles. Serve immediately
6 amaretti biscuits
30g of flaked almonds, toasted
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