Rhubarb & custard trifle
- Barney Desmazery
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Serves 4
Easy
Total time: 40 mins
5-10 minutes, plus cooking rhubarb
A star rating of 5 out of 5.1 ratingRate
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A fantastic centrepeice for a dinner party
Easily halved
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Roasted rhubarb
A star rating of 4.3 out of 5.45 ratings
Ingredients
Nutrition
Units:
MetricUS
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1 x Roasted rhubarb
(see 'goes well with', below)
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284ml carton double cream
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500ml carton thick Devon custard
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Nutrition: per serving
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kcal592
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fat46g
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saturates26g
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carbs44g
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sugars30g
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fibre2g
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protein6g
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salt0.21g
low
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Method
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step 1
Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.
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step 2
Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.
Recipe from Good Food magazine, May 2005
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A star rating of 5 out of 5.1 rating
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