Rhubarb & rose trifle

Appetizing Rhubarb & rose trifle Recipe

David Prior gives the classic trifle made all the more English by some old-fashioned roses straight from the spring garden. Begin this recipe a day ahead.
Rhubarb & rose trifle
Prep Time : 7:05 | Cook Time : 0:45 | Total Time : 7:50 | Serving : 6 person.


  • 800ml pure (thin) cream

  • 4 fresh unsprayed roses, stems removed

  • 3 eggs, plus 3 egg yolks

  • 1/2 cup (110g) caster sugar

  • 500g rhubarb, stalks trimmed

  • Grated zest of 1 orange, plus juice of 2 oranges

  • 1/2 firmly packed cup (110g) brown sugar

  • 2 tablespoons chopped pistachios

GĂ©noise sponge

  • 3 eggs

  • 1/2 teaspoon vanilla extract

  • 1/3 cup (75g) caster sugar

  • 1/2 cup (75g) plain flour, sifted

  • 1 tablespoon cornflour, sifted

  • 40g unsalted butter, melted, cooled

  • 50ml dry fino sherry


  • 1/4 cup (60ml) dry fino sherry

  • 2 tablespoons brandy

  • Grated zest of 1 lemon, plus 2 tablespoons lemon juice

  • 1 tablespoon caster sugar

  • 1 tablespoon rosewater (see Notes)

  • 300ml thickened cream, chilled, lightly whipped


  • Step 1

    Place the cream in a pan over medium heat and bring to just below boiling point. Remove from the heat. Add whole roses, reserving 12 petals to garnish. Cool, then chill overnight. Strain and discard roses.

  • Step 2

    Whisk eggs and yolks in a bowl. Place cream in a pan over medium heat. Stir in caster sugar until dissolved. Bring to just below boiling point. Whisk into egg, pour into a clean pan over low heat and stir for 6-8 minutes until thick enough to coat the back of a spoon. Strain, then cover surface of custard closely with plastic wrap. Chill.

  • Step 3

    For the sponge, preheat oven to 180C. Grease and line a 25cm square cake pan. Soak eggs in warm water for 5 minutes. Beat eggs, vanilla and sugar in an electric mixer for 10 minutes until volume triples.

  • Step 4

    Combine flour, cornflour and a pinch of salt. In 3 batches, fold flour mixture into egg mixture until combined. Mix 1/2 cup of mixture with butter, then fold into batter. Pour into cake pan. Bake for 15 minutes or until golden brown. Cool for 5 minutes. Run a knife around edge, then turn out onto a wire rack and drizzle with sherry.

  • Step 5

    Meanwhile, halve rhubarb lengthways, then slice into 3cm batons. Place in a baking dish with zest and half the juice. Sprinkle over half the brown sugar, cover with foil and bake for 20 minutes. Uncover and bake for 5 minutes until rhubarb is soft but retains its shape. Place in a bowl, stir in remaining juice and brown sugar. Cool.

  • Step 6

    For the syllabub, place sherry, brandy, zest, juice and sugar in a pan over medium heat, stirring to dissolve sugar. Bring to the boil, then cool. Whisk sherry mixture and rosewater into the whipped cream.

  • Step 7

    Divide half the custard among six 350ml bowls. Slice the sponge into fingers, dip in rhubarb syrup and place in bowls. Top with rhubarb, remaining custard and syllabub. Garnish with nuts and reserved petals.

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