Rhubarb Trifle – serves 6 to 8

by Ryan Miller - Head Chef

Roasted rhubarb 

800g rhubarb 

160g caster sugar

Crème anglaise

375ml double cream

60g caster sugar

6 medium egg yolks

½ tsp vanilla paste 

Almond crumble topping 

35g plain flour

25g butter

25g caster sugar

35g flaked almonds

To assemble:

350ml double cream, softly whipped 

½ pack sponge fingers 

Sherry, as needed  

Method: 

Roasted rhubarb 

·      Cut into 2 inch pieces and toss with the sugar.  Leave to stand for 20 minutes.  Place in a roasting dish, cover with foil and bake @ 180C till tender.  

Crème anglaise

·      Combine cream and vanilla in medium size sauce pan.  Bring to a simmer then remove from heat.  

·      Whisk egg yolks and sugar in a medium bowl to blend.  Gradually whisk in the hot cream.  Return custard to the sauce pan.

·      Stir over a low heat until custard thickens and coats the back of a spoon.

·      Strain into a bowl, cover and chill

Almond crumble topping

·      In a mixing bowl rub the flour, butter and sugar together till a crumble texture is achieved.

·      Spread out on a baking tray and bake @ 160C till golden brown. 

·      Mix the crumble together with the almonds

To assemble:

·      Soak the sponge fingers in the sherry and arrange them in your trifle dish

·      Layer the rhubarb and custard on top to the sponge

·      Top with softly whipped cream

·      Add almond crumble just before serving