Rhubarb fool trifle

Rhubarb fool trifle

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(3 ratings)

Prep: 20 mins Cook: 35 mins - 45 mins

More effort

Serves 8
This is a lovely way to use rhubarb and makes a great centre piece for a party

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal654
  • fat49g
  • saturates28g
  • carbs52g
  • sugars38g
  • fibre2g
  • protein5g
  • salt0.3g
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    For the roasted rhubarb

    • 700g forced pink rhubarb



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

    • zest and juice 1 orange



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

    • splash sweet sherry
    • 85g golden caster sugar

    For the trifle

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

    For the fool

    • 568ml carton double cream
    • 100g sugar



      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 500ml carton thick Devon custard


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    16th Apr, 2011
    This is a brilliant recipe, everyone loved it. I switched the shortbread for amaretti biscuits and changed the sherry for amaretto which was lovely. Also meant I didn't have to bother with the piped cream just put amaretti biscuits around the top!
    5th Apr, 2009
    Looks delicious- fruity and refreshing, but a little indulgent too- can't be bad!
    2nd Apr, 2009
    Really good! I loved this! Definitely one to make again.
    16th Feb, 2008
    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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