Rhubarb fool trifle
A fantastic centrepeice for a dinner party
Difficulty and servings
Serves 4
Preparation and cooking times
5-10 minutes, plus cooking rhubarb
- 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.
- Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.
Per serving
592 kcalories, protein 6g, carbohydrate 44g, fat 46 g, saturated fat 26g, fibre 2g, sugar 30g, salt 0.21 g
Recipe from Good Food magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/1954/
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Ingredients
- 1 x Roasted rhubarb (see 'goes well with', below)
- 284ml carton double cream
- 500ml carton thick Devon custard
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15
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
5-10 minutes, plus cooking rhubarb
Tastes as good as it looks
Ingredients
- 1 x Roasted rhubarb (see 'goes well with', below)
- 284ml carton double cream
- 500ml carton thick Devon custard
Per serving
592 kcalories, protein 6g, carbohydrate 44g, fat 46 g, saturated fat 26g, fibre 2g, sugar 30g, salt 0.21 g
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05 June 2008
Kate Freyburg commented on this recipe
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