Rhubarb fool trifle

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthways, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the orange juice and sherry. Tuck the orange zest around and sprinkle with sugar. Cover tightly with foil and roast for 30-40 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy, then leave to cool.
2. To assemble the trifle, scatter the shortbread in the bottom of a trifle dish. Drain two-thirds of the rhubarb from its syrup. To make the fool, whip the cream and sugar together, then fold half into the custard. Fold in the rhubarb so the mix is swirled pink. Spoon the mix on top of the shortbread, then spoon the rest of the cream around the edge of the bowl. Use a slotted spoon to lift the remaining rhubarb into the middle of the trifle. Serve with the syrup in a separate jug. Once assembled, will keep in the fridge for up to a day.

Per serving

654 kcalories, protein 5g, carbohydrate 52g, fat 49 g, saturated fat 28g, fibre 2g, salt 0.3 g

Latest comments and suggestions

• DM Robinson

  16 February 2008

  DM Robinson rated and commented on this recipe

  

  This was delicious but if anything was a little too sweet. I am making it again this weekend and am going to try leaving the sugar out of the cream that will be used th decorate the top and see if that makes a difference

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• Louise

  02 April 2009

  Louise rated and commented on this recipe

  

  Really good! I loved this! Definitely one to make again.

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• munchies

  05 April 2009

  munchies commented on this recipe

  Looks delicious- fruity and refreshing, but a little indulgent too- can't be bad!

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Ingredients

FOR THE ROASTED RHUBARB

• 700g forced pink rhubarb
• zest and juice 1 orange
• splash sweet sherry
• 85g golden caster sugar

FOR THE TRIFLE

• 200g shortbreads biscuits (about 9), broken into large crumbs

FOR THE FOOL

• 568ml carton double cream
• 100g sugar
• 500ml carton thick Devon custard

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Ingredients

FOR THE ROASTED RHUBARB

• 700g forced pink rhubarb
• zest and juice 1 orange
• splash sweet sherry
• 85g golden caster sugar

FOR THE TRIFLE

• 200g shortbreads biscuits (about 9), broken into large crumbs

FOR THE FOOL

• 568ml carton double cream
• 100g sugar
• 500ml carton thick Devon custard

Per serving

654 kcalories, protein 5g, carbohydrate 52g, fat 49 g, saturated fat 28g, fibre 2g, salt 0.3 g

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