PT1H20M
This distinctly British trifle recipe combines the sweet flavour of rhubarb with a zingy orange custard, burnt orange segments and a light genoise sponge. Topped with poached rhubarb, Chantilly cream, crunchy pistachios and rose petals, it’s a stunning way to finish a dinner party and provides a clever twist on the classic flavours of trifle.
Rhubarb, custard and orange trifle