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Rhubarb crumble trifle

Rhubarb crumble trifle

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • More effort
  • 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: per serving (10)


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 almond , roughly chopped
  • 50g jumbo oats


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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A star rating of 3.5 out of 5.7 ratings

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