Rhubarb trifle

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

This recipe is rather involved but can be made well in advance. To make it simpler you can substitute fresh raspberries for the rhubarb, and utilise one of the more acceptable ‘ready-made’ egg custards that are sold in supermarkets. The custard is one of the focal points of this dish so please do not use custard powder.


Rhubarb Compote

  • 500 g rhubarb
  • 1 vanilla pod, split
  • 200 g


Preparing the Rhubarb Compote

Top and tail the rhubarb and cut into 2-3 cm lengths. Place in a large ovenproof dish; add the vanilla and scatter with the sugar. Leave to macerate for a minimum of 3 hours, but preferably overnight.

Preheat your oven to 180°C/350°F/Gas 4