Best 5 Easy Rhubarb Trifle Recipes

RHUBARB CRUMBLE TRIFLE

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.

RHUBARB FOOL TRIFLE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthways, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the orange juice and sherry. Tuck the orange zest around and sprinkle with sugar. Cover tightly with foil and roast for 30-40 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy, then leave to cool.
• To assemble the trifle, scatter the shortbread in the bottom of a trifle dish. Drain two-thirds of the rhubarb from its syrup. To make the fool, whip the cream and sugar together, then fold half into the custard. Fold in the rhubarb so the mix is swirled pink. Spoon the mix on top of the shortbread, then spoon the rest of the cream around the edge of the bowl. Use a slotted spoon to lift the remaining rhubarb into the middle of the trifle. Serve with the syrup in a separate jug. Once assembled, will keep in the fridge for up to a day.

STRAWBERRY RHUBARB TRIFLE

Steps:

• In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring., Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely. , In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream., Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving.

RHUBARB AND STRAWBERRY TRIFLE

Steps:

• In saucepan, heat milk until bubbles form around edge.
• In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
• Gradually whisk in hot milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
• Reduce heat to low and simmer, stirring for 1 minute.
• Remove from heat and stir in vanilla, cool.
• Whip cream and whisk one quarter into custard.
• Fold in remaining whipped cream.
• Spread half of the cake in a 12 or 14 cup glass serving bowl.
• Spread half of the rhubarb over cake, then half the strawberries.
• Repeat layers.
• Chill for at least 1 hour or for up to 8 hours.
• Garnish with almonds, whole strawberries and whipped cream.

RHUBARB & CUSTARD TRIFLE

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.