Now is the season for rhubarb and my mum has got a load of rhubarb from her allotment and after indulging in a delightful rhubarb dessert on Monday from BBC Good Food I thought I should share it with you lovely lot. This rhubarb recipe is perfect for you to enjoy this Easter weekend. It is truly delicious!
RHUBARB CRUMBLE TRIFLE
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Ingredients
For the poached rhubarb:
800g rhubarb, cut into 5cm pieces
100g caster sugar, plus 2 tbsp for the whipped cream
pared zest and juice ½ orange
a few splashes grenadine (optional) - this is to endure that the rhubarb has a lovely pink colour
For the trifle:
100g caster sugar, plus 2 tbsp for the whipped cream
pared zest and juice ½ orange
a few splashes grenadine (optional) - this is to endure that the rhubarb has a lovely pink colour
For the trifle:
75ml Disaronno
juice of 2 oranges (about 150ml)
8 trifle sponges
140g mascarpone
500g pot vanilla custard
600ml pot double cream
For the crumble topping:
juice of 2 oranges (about 150ml)
8 trifle sponges
140g mascarpone
500g pot vanilla custard
600ml pot double cream
For the crumble topping:
25g butter, softened
50g plain flour
25g demerara sugar
25g whole almonds, roughly chopped
50g jumbo oats
50g plain flour
25g demerara sugar
25g whole almonds, roughly chopped
50g jumbo oats
Method
1. Heat oven to 190C/170C fan/Gas mark 5.
2. Arrange the rhubarb pieces in a large roasting tin. Sprinkle over the sugar, orange zest and juice, grenadine and 150ml water.
3. Cover with foil and bake for 25-30 mins until tender but not mushy.
4. Scoop the rhubarb out of the tin into a sieve and reserve any juices, then leave to cool completely.
5. Pour the rest of the liquid into a saucepan, along with the collected juices, and bring to the boil.
6. Simmer for 15-20 mins or until reduced and syrupy. Leave to cool completely.
7. 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.
8. Tip onto a baking tray lined with parchment and bake for 15 mins, shaking the tray every so often, until golden brown, then cool.
9. 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.
10. Tip the mascarpone into a bowl and whisk until soft and smooth.
11. Now add the custard, a little at a time, and mix until combined.
12. Place half the rhubarb pieces on top of the sponges, discarding the orange zest.
13. Drizzle over 2 tbsp of the rhubarb syrup and top with half the custard mix.
14. Follow with another layer of rhubarb, 1 tbsp of the syrup, and the remaining custard.
15. Whip the cream and 2 tbsp sugar to soft peaks and dollop over the custard.
16. Drizzle over the remaining rhubarb syrup, along with a scattering of the crumble topping and serve.
Gosh, my mouth is salivating after reading that. NEED to make this gorgeous trifle as soon as.
Teresa x
