Rhubarb fool trifle

Rhubarb fool trifle

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Cooking time

5-10 minutes, plus cooking rhubarb

Skill level

Easy

Servings

Serves 4

A fantastic centrepeice for a dinner party

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
592
protein
6g
carbs
44g
fat
46g
saturates
26g
fibre
2g
sugar
30g
salt
0.21g

Ingredients

  • 1 x Roasted rhubarb (see 'goes well with', below)
  • 284ml carton double cream
  • 500ml carton thick Devon custard

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Method

  1. Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.
  2. Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.

Recipe from Good Food magazine, May 2005

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Comments

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katefreyburg's picture

Hmmmmmmmm rhubarb and custard hey.
Nothing new here, try adding a little orange peel and or some ginger too. I've been 'roasting' my rhubarb for years.
But I am glad someone has revived it and thought to rename it too.

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