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Rhubarb and Custard Trifle

A community recipe by Violet

Not tested or verified by Nigella.com

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Introduction

If you like rhubarb, then you will love this, very easy to make

Ingredients

Serves: 4

Metric Cups

For the Bottom

500 grams pink rhubarb (fresh)
250 grams caster sugar
6 fairy cakes (vanilla flavour, cut into quarters)
4 sheets gelatine
water (a glass)
sweet white wine
½ gram vanilla paste

For the Custard

500 millilitres double cream
1 vanilla pod
200 grams caster sugar
6 egg yolks
500 millilitres whipping cream
sprinkles

For the Bottom

18 ounces pink rhubarb (fresh)
9 ounces superfine sugar
6 fairy cakes (vanilla flavour, cut into quarters)
4 sheets gelatine
water (a glass)
sweet white wine
ounce vanilla paste

For the Custard

17½ fluid ounces heavy cream
1 vanilla bean
7 ounces superfine sugar
6 egg yolks
17½ fluid ounces heavy cream
sprinkles

Method

Rhubarb and Custard Trifle is a community recipe submitted by Violet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To make the jelly:

cut the rhubarb into chunks and throw in a saucepan, along with the sugar, white wine and water.

Place the gelatine sheets in cold water and make sure the water covers it, in order to soften it.

Gently simmer with a lid on until, the rhubarb has melted into the sweet liquid, then stir in the gelatine goo and set aside until cooled enough to pour into your serving bowl, add the fairy cakes and put in the fridge to set.

For the custard: In a heavy saucepan, heat the cream and vanilla pod, while this is warming, whisk the egg yolks with the caster sugar until pale and fluffy, when the cream starts to boil, slowly add to the egg mixture and whisk quickly(no scrambled eggs here) tip back in the pan and bring the heat back up until bubbling, take off the heat and leave to cool.

When the custard has cooled pour it pour on top of the set jelly and return to the fridge.

Whisk the whipping cream until thick and spreadable, then smooth over the top of the set custard and sprinkle with the pink sugar.

One dish of this will not be enough, enjoy!

To make the jelly:

cut the rhubarb into chunks and throw in a saucepan, along with the sugar, white wine and water.

Place the gelatine sheets in cold water and make sure the water covers it, in order to soften it.

For the custard: In a heavy saucepan, heat the cream and vanilla bean, while this is warming, whisk the egg yolks with the superfine sugar until pale and fluffy, when the cream starts to boil, slowly add to the egg mixture and whisk quickly(no scrambled eggs here) tip back in the pan and bring the heat back up until bubbling, take off the heat and leave to cool.

When the custard has cooled pour it pour on top of the set jelly and return to the fridge.

Whisk the heavy cream until thick and spreadable, then smooth over the top of the set custard and sprinkle with the pink sugar.

One dish of this will not be enough, enjoy!