Rhubarb trifle

servings6
1 hour 10 minutes

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 nuts, toasted
  • 20g of sugar
  • 6 amaretti biscuits
  • 30g of flaked almonds, toasted

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
9
To make the syllabub cream, whisk all of the ingredients together to soft peaks and pipe on top of the trifles
  • 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
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 nuts, 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