Rhubarb Trifle
| Published: 29th April 2008 19:43 |
Trifle gets a bad rap, some people think trifle is old fashioned, and I say yes it is, but what's wrong with that! This is a real Barbra Cartland of a trifle, pink, light and quite naughty! You'll need to taste the stewed Rhubarb to make sure it's not too tart, but don't be tempted to make it sickly sweet.
Servings: 8
Preparation Time: 35 minutes
Cooking Time: 20 minutes
Ingredients
450g Rhubarb, washed, trimmed and cut into ½ inch pieces
300ml Sweet white desert wine (you can use apple juice)
100-200g Caster sugar, depending on the sweetness of your rhubarb
8 Trifle sponges
2 leaves Gelatine*
For the custard
2 Egg yolks
150ml Double Cream
150ml Milk
30g Caster Sugar
1 tsp Vanilla extract
For the topping
350ml Whipping cream
1 tsp Rosewater
Method
1. In a large saucepan heat the wine, add the rhubarb pieces and 100g sugar. Bring to the simmer and reduce the heat. Once the rhubarb starts to fall apart, taste for sweetness, you want it a little tart, but not enough to make your toes curl. Add a little more of the caster sugar until you're happy with the sweetness.
2. Place a sieve over a bowl and drain the rhubarb reserving the liquor. Gently press the rhubarb to get out most of the juice.
3. Soak the gelatine leaves in cold water for a few minutes until they become soft and squidgy. Place the rhubarb cooking liquor in a measuring jug and make up to 300ml.
4. Heat a 100ml of the liquor in a small saucepan and add the gelatine, stir until dissolved, then add the rest of the liquor. Set aside.
5. Make little rhubarb sandwiches using the trifle sponges spread generously with the cooked rhubarb. Cut the little sandwiches in half and place in the bottom of a trifle bowl. Pack them in quite tightly, spreading any left over rhubarb over the top and pour over the jelly mixture. Place in the refrigerator to cool.
6. To make the custard heat the cream and milk to just below boiling, whisk together the eggs, vanilla and sugar until pale, then slowly pour in the cream while still whisking. When all of the cream has been added and thoroughly mixed, pour the custard back into the sauce pan. Gently cook the custard over a medium heat until it thickens, stirring continuously. Allow the custard to cool before pouring over the set jelly.
7. Whip together the cream and rosewater, until it holds its shape. Top the custard with the cream.
You can decorate the trifle with Angelica or toasted almond, but I prefer an unsullied pure white topping.
* You can use packet Gelatine, if you want, just follow the instructions on the packet for setting 300ml of liquid.
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