Rhubarb crumble trifle

Rhubarb crumble trifle

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(4 ratings)

Prep: 30 mins Cook: 40 mins 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 and extra info

Nutrition: per serving (10)

  • kcal580
  • fat38g
  • saturates23g
  • carbs50g
  • sugars36g
  • fibre3g
  • protein8g
  • salt0.4g
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    For the poached rhubarb

    • 800g rhubarb, cut into 5cm pieces



      Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

    • 100g caster sugar, plus 2 tbsp for the whipped cream
    • pared zest and juice ½ orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 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)



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 8 trifle sponge
    • 140g mascarpone
    • 500g pot vanilla custard
    • 600ml pot double cream

    For the crumble topping

    • 25g butter, softened



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g plain flour
    • 25g demerara sugar
    • 25g whole almond, roughly chopped


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 50g jumbo oats


    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.

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    Comments (2)

    emmamoss's picture

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

    ncrossby's picture

    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!

    Questions (3)

    TheMaster25's picture

    hello I was wondering if there was a replacement for the alcohol in this recipie for those who don't drink

    goodfoodteam's picture

    Hi there, thanks for your question, we haven't tested this recipe using alternative ingredients so cannot guarantee perfect results. However, you should be fine to use an extra 75ml of orange juice instead of the almond liqueur. 

    Maggieandlisa's picture

    Want to make the Rhubard Crumble trifle, how far in advance can I make it?

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