Rhubarb and crumble trifle

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Delectable and pretty, this combination of two favourite classic British desserts has its richness lifted by the zing of ginger. A classic rhubarb recipe by Nathan Outlaw that really does showcase the fruit at its best. Have a look at our rhubarb recipes for more ways to use this ingredient.

First published in 2015
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Rhubarb jelly

  • 500g of rhubarb, chopped
  • 125g of caster sugar
  • 30g of fresh ginger, peeled and chopped
  • 1 1/3 gelatine leaves


  • 100g of plain flour
  • 100g of salted butter
  • 100g of Demerara sugar
  • 50g of caster sugar
  • 50g of oats

Roast rhubarb


Ginger cream


  • Food processor or blender
  • Fine sieve
  • Piping bag and nozzle


For the rhubarb jelly, combine the rhubarb, sugar, ginger and 200ml of water in a saucepan. Bring to a simmer and cook for 15 minutes or until the rhubarb is soft
Pass the mixture through a sieve. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Return the rhubarb liquid to the saucepan, heat through then remove from the hob. Squeeze the excess water from the gelatine and add to the rhubarb liquid. Stir to dissolve
  • 1 1/3 gelatine leaves
Pour the jelly mixture into 4 serving dishes (preferably old-fashioned glass trifle glasses) and set aside in the fridge until set
To make the crumble, preheat the oven to 150°C/gas mark 2. Combine the caster sugar, Demerara sugar, flour, butter and oats in a food processor and blend until the mixture resembles breadcrumbs
  • 100g of plain flour
  • 100g of salted butter
  • 100g of Demerara sugar
  • 50g of caster sugar
  • 50g of oats
Line a baking tray with baking paper and scatter the crumble over it. Bake for 40 minutes, then remove from the oven and leave to cool. Crumble the mixture with your fingers and set aside until ready to serve
To prepare the roast rhubarb, preheat the oven to 220°C/gas mark 7. Cut the rhubarb into 2cm pieces and lay them on a lipped baking tray. Peel and grate the ginger and sprinkle it over the rhubarb along with the sugar. Splash with a little water and bake until the rhubarb is tender, but still has some bite – about 10-12 minutes
Remove the rhubarb from the oven and leave to cool on the tray
To make the custard, roughly chop the ginger and place in a saucepan with the cream. Bring to the boil and then reduce to a low simmer. Meanwhile, whisk the sugar, egg yolks and cornflour together in a heatproof bowl
Pour the hot cream, a little at a time, into the egg mixture, whisking constantly. Return the custard to the saucepan and cook, over a low heat until it thickens, stirring constantly
Strain the custard through a fine metal sieve into a clean saucepan. Put a layer of cling film over the surface to prevent a skin forming and leave to cool
For the ginger cream, whisk the cream in a bowl until soft peaks form. Finely chop the preserved stem ginger and fold into the cream along with the ginger syrup and a little of the crumble mixture
To finish the trifles, top the jelly with a layer of roast rhubarb pieces then pipe on a layer of cooled custard. Cover with the ginger cream and sprinkle with the remaining crumble mixture. Serve immediately
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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