Rhubarb trifle
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.
Ingredients
Rhubarb
- 300g of rhubarb
- 500ml of stock syrup
Custard
- 40g of custard powder
- 40g of sugar
- 400ml of full-fat milk
- 1 vanilla pod
Tea infusion
- 5g of green tea leaves
- 80ml of water
Trifle
- 50ml of Amontillado sherry
- 10g of sugar
- 1/2 lime , juiced
- 12 sponge fingers
Syllabub cream
- 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 serve
- 15g of pistachio nut s, toasted
- 20g of sugar
- 6 amaretti biscuits
- 30g of flaked almonds , toasted
Equipment
- Piping bag with medium nozzle
- Stick blender
Method
1
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
2
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
3
When the milk comes to the boil, mix the paste in and stir constantly until the mixture thickens
4
Spread onto a tray, cover with baking paper and chill until needed
5
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
6
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
- 1/2 lime
- 12 sponge fingers
7
Once softened, place 2 sponge fingers in the bottom of each serving glass and arrange some rhubarb on top of the sponges
8
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
10
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 nut s, toasted
- 20g of sugar
11
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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Rhubarb trifle
