adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rhubarb & rose trifle
Rhubarb & rose trifle
0 Likes
Prep Time:
425 minutes
Cook Time:
45 minutes
Total Time:
470 minutes
Start this English trifle recipe with fresh garden roses, best made a day in advance.
Ingredients:
  • 800ml pure (thin) cream
  • 4 fresh unsprayed roses, stems removed
  • 3 eggs, plus 3 egg yolks
  • 110g caster sugar
  • 500g rhubarb, stalks trimmed
  • Grated zest of 1 orange, plus juice of 2 oranges
  • 110g brown sugar
  • 40.00 ml chopped pistachios
  • 2.20 gm vanilla extract
  • 75g caster sugar
  • 10.00 gm cornflour, sifted
  • 40g unsalted butter, melted, cooled
  • 50ml dry fino sherry
  • 60ml sherry
  • 40.00 ml brandy
  • Grated zest of 1 lemon, plus 2 tbsp lemon juice
  • 20.00 ml rosewater (see Notes)
  • 300ml thickened cream, chilled, lightly whipped
Instructions:
  • 1. Heat the cream in a pan over medium heat until it's just about to boil. 2. Remove the pan from the heat and stir in all the roses, setting aside 12 petals for decoration. 3. Allow the mixture to cool, then refrigerate overnight. 4. Strain the mixture to remove the roses before serving, garnishing with the reserved petals.
  • In a bowl, whisk together the eggs and yolks. In a pan over medium heat, warm the cream. Stir in the caster sugar until dissolved. Once almost boiling, slowly whisk the cream into the eggs. Transfer the mixture to a clean pan over low heat and stir for 6-8 minutes until thick enough to coat the back of a spoon. Strain the custard, cover closely with plastic wrap on the surface, and chill.
  • Preheat your oven to 180C while you prepare the sponge. Grease and line a 25cm square cake pan. Soak the eggs in warm water for 5 minutes to bring them to room temperature. Beat the eggs, vanilla, and sugar in an electric mixer for 10 minutes until the volume triples.
  • In a bowl, mix flour, cornflour, and a pinch of salt. Gently fold the flour mixture into the egg mixture in 3 batches until combined. Combine 1/2 cup of the mixture with butter, then gently fold it into the batter. Transfer the batter into a cake pan and bake for 15 minutes or until golden brown. Let it cool for 5 minutes. Loosen the edges with a knife, invert onto a wire rack, and drizzle with sherry.
  • Half the rhubarb lengthwise, then slice into 3cm batons. Place the rhubarb in a baking dish along with the zest and half of the juice. Sprinkle half of the brown sugar over the rhubarb, cover the dish with foil, and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until the rhubarb is tender but still holds its shape. Transfer the cooked rhubarb to a bowl, mix in the remaining juice and brown sugar, and allow it to cool.
  • In a saucepan over medium heat, combine sherry, brandy, zest, juice, and sugar. Stir until the sugar is dissolved and bring to a boil. Remove from heat and let it cool. Fold in rosewater into the whipped cream mixture.
  • Pour a generous amount of custard into six 350ml bowls. Cut the sponge into strips, soak in rhubarb syrup, and arrange in the bowls. Add rhubarb, the rest of the custard, and a dollop of syllabub on top. Finally, sprinkle with nuts and the reserved petals for a delightful finish.

Similar Recipes