Rhubarb trifle

Name: Rhubarb trifle
Yield: Serves 6
Ingredients: some good-quality sweet sherry to soak the sponge; 200 ml double cream, whipped with caster or vanilla sugar to taste (Chantilly cream); 200 g caster sugar; 1 vanilla pod, split; 500 g rhubarb; 100 g plain flour; 100 g caster sugar; 4 eggs; 40 g butter; 1 recipe Crème Anglaise; 50 g slivered almonds; a little icing sugar

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

Rhubarb Compote

500 g rhubarb
1 vanilla pod, split
200 g

Dessert
Vegetarian

Method

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