Rhubarb & custard trifle in a glass jar

Rhubarb & custard trifle

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5-10 minutes, plus cooking rhubarb


Serves 4

A fantastic centrepeice for a dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal592
  • fat46g
  • saturates26g
  • carbs44g
  • sugars30g
  • fibre2g
  • protein6g
  • salt0.21g
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  • 1 x Roasted rhubarb (see 'goes well with', below)



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

  • 284ml carton double cream
  • 500ml carton thick Devon custard


  1. Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.

  2. Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.

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Comments, questions and tips

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5th Jun, 2008
Hmmmmmmmm rhubarb and custard hey. Nothing new here, try adding a little orange peel and or some ginger too. I've been 'roasting' my rhubarb for years. But I am glad someone has revived it and thought to rename it too.
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