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Rhubarb & custard trifle in a glass jar

Rhubarb & custard trifle

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  • Preparation and cooking time
    • Total time
    • 5-10 minutes, plus cooking rhubarb
  • Easy
  • Serves 4

A fantastic centrepeice for a dinner party

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal592
fat46g
saturates26g
carbs44g
sugars30g
fibre2g
protein6g
low insalt0.21g
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Ingredients

  • 1 x Roasted rhubarb (see 'goes well with', below)
  • 284ml carton double cream
  • 500ml carton thick Devon custard

Method

  • STEP 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.

  • STEP 2

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

Goes well with

Recipe from Good Food magazine, May 2005

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