RHUBARB & CUSTARD TRIFLE
A fantastic centrepeice for a dinner party
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch
Time 40m
Number Of Ingredients 3
Steps:
- 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.
- Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.
Nutrition Facts : Calories 592 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium
EASY RHUBARB TRIFLE
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.) It's more like a simplified trifle, as it has no custard sauce or whipped cream, but it's rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb's syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
- Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
- Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
- Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
- Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
- Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.
RHUBARB CRUMBLE TRIFLE
Two mighty desserts merge in this seasonal pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble
Provided by James Martin
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. Arrange the rhubarb pieces in a large roasting tin. Sprinkle over the sugar, orange zest and juice, grenadine and 150ml water. Cover with foil and bake for 25-30 mins until tender but not mushy. Scoop the rhubarb out of the tin into a sieve and reserve any juices, then leave to cool completely. Tip the rest of the liquid into a saucepan, along with the collected juices, and bring to the boil. Simmer for 15-20 mins or until reduced and syrupy. Leave to cool completely.
- To make the crumble topping, rub the butter into the flour until the mixture resembles fine crumbs, then stir through the demerara sugar, almonds and oats. Tip onto a baking tray lined with parchment and bake for 15 mins, shaking the tray every so often, until golden brown, then cool.
- Mix the Disaronno and orange juice together in a shallow dish. Dip each sponge into the liquid, leaving it for about 15 secs on each side, then arrange them in the base of a large trifle dish. Tip the mascarpone into a bowl and whisk until soft and smooth, then add the custard, a little at a time, and mix until combined. Arrange half the rhubarb pieces on top of the sponges, discarding the orange zest. Drizzle over 2 tbsp of the rhubarb syrup and top with half the custard mix. Follow with another layer of rhubarb, 1 tbsp of the syrup, and the remaining custard.
- Whip the cream and 2 tbsp sugar to soft peaks and dollop over the custard. Drizzle over the remaining rhubarb syrup, along with a scattering of the crumble topping. Tip any extra crumble into a bowl and pass around the table.
Nutrition Facts : Calories 580 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
More about "rhubarb custard trifle recipes"
RHUBARB CUSTARD TRIFLE - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine HealthyTotal Time 30 minsCategory DessertsCalories 170 per serving
- 1 Preheat oven to 190°C. Place rhubarb in dish with orange juice, half the zest, sugar and ginger. Cover tightly with tinfoil and cook for 25 minutes until tender. Leave to cool.
- 2 To assemble trifle, mix cooled rhubarb with custard and yoghurt and three-quarters of the raspberries.
- 3 Spoon some rhubarb custard into each serving dish. Add some sponge fingers to each. Top with remaining rhubarb custard. Chill well before serving. Decorate with reserved raspberries and remaining orange zest.
RHUBARB, ORANGE AND CUSTARD TRIFLE RECIPE …
From greatbritishchefs.com
Servings 10Estimated Reading Time 4 minsCategory Dessert
NIGELLA LAWSON’S RHUBARB AND CUSTARD …
From thehappyfoodie.co.uk
RHUBARB TRIFLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPE: RHUBARB AND CUSTARD TRIFLE | DAILY MAIL ONLINE
From dailymail.co.uk
ROASTED RHUBARB & ROSY CUSTARD TRIFLE
From nigella.com
RHUBARB, GINGER & CUSTARD TRIFLE RECIPE | ABEL & COLE
From abelandcole.co.uk
Servings 6-8Total Time 1 hr
FRUIT DESSERT RECIPES - STRAWBERRY-RHUBARB TRIFLE WITH AMARETTO …
From goodhousekeeping.com
LEMON AND RHUBARB TRIFLE RECIPE BY GILL MELLER - THE GUARDIAN
From theguardian.com
RHUBARB, ORANGE AND CUSTARD TRIFLE RECIPE - FOOD NEWS
From foodnewsnews.com
TRY THIS DELICIOUS RHUBARB & LEMON THYME CUSTARD TRIFLE RECIPE
From planetradio.co.uk
STRAWBERRY, RHUBARB AND CUSTARD TRIFLE - RECIPES - DELICIOUS.COM.AU
From delicious.com.au
HOW TO MAKE THE BROTHERS RHUBARB & CUSTARD TRIFLE COCKTAIL
From alushlifemanual.com
RHUBARB AND CUSTARD TRIFLE • RECIPE • VILLAGE GOURMET
From foodnewsnews.com
RHUBARB TRIFLE RECIPE & RHUBARB CRUMBLE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
RHUBARB AND CUSTARD TRIFLE • RECIPE • VILLAGE GOURMET
From villagegourmet.co.uk
RHUBARB TRIFLE WITH ALMONDS: RORY O'CONNELL - RTE.IE
From rte.ie
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love