Rhubarb and Custard Trifle

Name: Rhubarb and Custard Trifle
Yield: Serves 8–10, although I still make this if there are fewer of us; leftovers are to be relished, or generously boxed up and given to people to take home
Ingredients: 300 ml double cream; Approx. 3 x 15 ml tablespoons (20 g) chopped or nibbed pistachios; 175 ml red vermouth; 12 trifle sponges; 600 ml double cream; 1 kg pink forced rhubarb (trimmed weight); 1 vanilla pod or 2½ teaspoons vanilla paste (or extract); 250 g caster sugar; 2 x 15 ml tablespoons plus 2 teaspoons caster sugar; 6 large egg yolks, at room temperature; 1 x 15 ml tablespoon plus 1 teaspoon cornflour

Preparation info

Serves
8–10
, although I still make this if there are fewer of us; leftovers are to be relished, or generously boxed up and given to people to take home

Difficulty
Easy

Appears in

Cook, Eat, Repeat

By Nigella Lawson

Published 2020

About

I have published many recipes for trifle and made even more, and this is the one I return to most, even though it is the first time I have actually written it down. This simple, joyous pile-up of sponge, rhubarb, custard and cream remains my favourite, and will always remain my favourite; it’s time I shared it with you.

It’s true, it does involve the making of a custard, but since I have relaxed my previous no-cornflour rule, and also make it these days with double cream, rather tha

Ingredients

Sauce
Summer
Winter
Gluten-free
Vegan

Ingredients

Method