Rhubarb crumble trifle

Rhubarb crumble trifle

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(4 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins plus cooling

Skill level

Moderately easy

Servings

Serves 8 - 10

Two mighty desserts merge in this seasonal pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble

Nutrition and extra info

Nutrition info

Nutrition per serving (10)

kcalories
580
protein
8g
carbs
50g
fat
38g
saturates
23g
fibre
3g
sugar
36g
salt
0.4g

Ingredients

For the poached rhubarb

  • 800g rhubarb, cut into 5cm pieces
  • 100g caster sugar, plus 2 tbsp for the whipped cream
  • pared zest and juice ½ orange
  • a few splashes grenadine (optional) - this is to endure that the rhubarb has a lovely pink colour

For the trifle

  • 75ml Disaronno
  • juice 2 oranges (about 150ml)
  • 8 trifle sponges
  • 140g mascarpone
  • 500g pot vanilla custard
  • 600ml pot double cream

For the crumble topping

  • 25g butter, softened
  • 50g plain flour
  • 25g demerara sugar
  • 25g whole almonds, roughly chopped
  • 50g jumbo oats

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Method

  1. Heat oven to 190C/170C fan/gas 5. Arrange the rhubarb pieces in a large roasting tin. Sprinkle over the sugar, orange zest and juice, grenadine and 150ml water. Cover with foil and bake for 25-30 mins until tender but not mushy. Scoop the rhubarb out of the tin into a sieve and reserve any juices, then leave to cool completely. Tip the rest of the liquid into a saucepan, along with the collected juices, and bring to the boil. Simmer for 15-20 mins or until reduced and syrupy. Leave to cool completely.
  2. To make the crumble topping, rub the butter into the flour until the mixture resembles fine crumbs, then stir through the demerara sugar, almonds and oats. Tip onto a baking tray lined with parchment and bake for 15 mins, shaking the tray every so often, until golden brown, then cool.
  3. Mix the Disaronno and orange juice together in a shallow dish. Dip each sponge into the liquid, leaving it for about 15 secs on each side, then arrange them in the base of a large trifle dish. Tip the mascarpone into a bowl and whisk until soft and smooth, then add the custard, a little at a time, and mix until combined. Arrange half the rhubarb pieces on top of the sponges, discarding the orange zest. Drizzle over 2 tbsp of the rhubarb syrup and top with half the custard mix. Follow with another layer of rhubarb, 1 tbsp of the syrup, and the remaining custard.
  4. Whip the cream and 2 tbsp sugar to soft peaks and dollop over the custard. Drizzle over the remaining rhubarb syrup, along with a scattering of the crumble topping. Tip any extra crumble into a bowl and pass around the table.

Recipe from Good Food magazine, April 2014

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Comments

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emmamoss's picture
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I found this disappointing and lacking in flavour - much prefer the Rhubarb & custard pie with butter crumble on this web site.

ncrossby's picture
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Brilliant. I did it as a dessert after a hefty Sunday Lunch. They all took the micky out of me, saying it was made up. But they soon shut up when they eat it!!! it was a resounding success and everybody loved it. Even me and I don't really like rhubarb!

I did the rhubarb in a pan on the stove top (oven seemed a bit of a faff). I didn't have any Disarrono so used Licor Beirao (portugeuse, orangy herby liquor) or trifle sponges so used madeira cake. Also didn't get any mascarpone, so whipped normal double cream and custard. It was truly lovely especially the crumble topping!

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