Rhubarb trifle

Rhubarb trifle

Rhubarb trifle

PT1H10M

Why not try?

1
To make the syllabub base, mix all ingredients together
  • 1 lemon
  • 110g of sugar
  • 250ml of cider
  • 4 tbsp of brandy
  • 4 tbsp of Bristol cream sherry
2
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
  • 1000g of rhubarb
  • 1.5l stock syrup
3
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)
  • 200g of custard powder
  • 200g of sugar
  • 2l full-fat milk
  • 1 vanilla pod
4
When the milk comes to the boil, mix the paste in and stir constantly over the heat until properly cooked out and thickened
5
Pass through a sieve, cover with grease proof paper and chill until needed
6
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
  • 190ml of water
  • 10g of green tea leaves
7
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
  • 50ml of Amontillado sherry
  • 10g of sugar
  • 1/2 lime
  • 12 sponge fingers
8
Once softened, place 2 sponge fingers in the bottom of each of your serving glasses, and arrange some rhubarb on top of the sponges
9
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
10
To make the syllabub cream, whisk the sherry, cream and syllabub mix into soft peaks and spoon on to the top of the trifle
  • 4 tbsp of double cream
  • 14ml of Amontillado sherry
11
Finish by topping with Amaretto biscuits, toasted flaked almonds and caramelised pistachio nuts
  • 6 amaretto biscuits
  • 12g of pistachio nuts
  • 2 2/3 handfuls of flaked almonds

Ingredients

Metric

Imperial

Syllabub mix

Rhubarb

Custard

Tea infusion

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

Trifle

Syllabub cream

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

To plate

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Rhubarb trifle

 
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