Raspberry and rhubarb trifle

Raspberry and rhubarb trifle

Raspberry and rhubarb trifle

Windellama Organics had the most beautiful bunches of rhubarb on Saturday. I couldn’t resist buying one. I knew by the time I came home that I wanted to make a rhubarb and raspberry trifle with it. I made this as a single serve, but it’s pretty easy to do the math if you want more than one. For the cake layer, I used a basic cupcake from our local bakery, my partner ate the icing off the top. I made the custard from scratch, but you could use a thick custard from the store.

Serves 1


2 tablespoons milk
1 tablespoon cream
1 egg yolk
2 teaspoons vanilla sugar
1/4 teaspoon corn flour


1/2 cup water
2 teaspoons sugar
1/2 teaspoon vanilla extract
1 teaspoon Chambord
2 stalks rhubarb
1/2 punnet fresh raspberries
1 stale, unfrosted cupcake

To make the custard: heat the remaining milk and cream in a small saucepan. Meanwhile, combine the corn flour and sugar in a bowl then beat in the egg yolk till the mixture starts to become pale. When the milk is hot, tip it into the egg yolk mixture and whisk to combine before returning the mixture to the saucepan with the cornflour mixture. Constantly stir the custard on a low heat until thickened. Set aside to cool.

To prepare the rhubarb: combine the water, sugar, vanilla, and Chambord in a small saucepan and bring to the boil. Meanwhile, cut the rhubarb to the length of your serving glass. When the poaching liquid comes to the boil, add the rhubarb and return to the boil. Turn off the heat and leave the rhubarb to rest in the hot syrup. This will cook the rhubarb perfectly but ensure it holds its shape. When the rhubarb is completely cool, remove it from the syrup. Do not discard the syrup.

To assemble the trifle: slice the cupcake horizontally into three pieces. If you are using a square glass, quarter the bottom two of these slices.

2013-05-15_09-22-04_880Arrange a layer of raspberries on the bottom of the serving glass.

Dunk four quarter pieces of cupcake in the rhubarb syrup and arrange atop the raspberries, with the corners of the cupcake pieces in the corners of the glass. If there is a cavity left in the middle of the glass, cut a piece of the top layer of cupcake big enough to fill this cavity in the syrup and fill the cavity.

Arrange half the rhubarb atop the cake so the ends of the rhubarb touch the glass. Then arrange the remaining rhubarb in the opposite direction.

Dunk the last four quarter pieces of cupcake in the rhubarb syrup and arrange atop the rhubarb. Use any remaining cupcake to fill the centre of the trifle.

Top the trifle with the cooled custard and remaining fresh raspberries.

This entry was posted in Autumn, Dessert and tagged . Bookmark the permalink.

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