Rhubarb & Custard Trifle Recipe
Introduction
This Rhubarb & Custard Trifle is a delightful layered dessert that combines tart rhubarb compote with a smooth vanilla cardamom cream. Perfect for gatherings, it offers a refreshing balance of flavors and textures that everyone will love.
Ingredients
- 500 grams rhubarb (ends removed)
- 50 grams granulated sugar (more if not using forced rhubarb)
- 2 oranges, juiced
- 50 grams corn starch
- 150 grams granulated sugar
- 500 grams whole milk
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 4 egg yolks (standard large eggs)
- 1/2 teaspoon cardamom seeds (ground)
- 40 grams salted butter (soft)
- 400 grams heavy whipping cream (cold)
- 50 grams granulated sugar
- 60 nilla wafers (more or less as needed depending on your bowl)
- 650 grams fresh raspberries (rinsed and dried off)
Instructions
- Step 1: Rinse and chop the ends off the rhubarb stalks. Cut the rhubarb into 1″ to 2″ chunks and place them in a medium pot.
- Step 2: Add the sugar and orange juice to the pot with the rhubarb.
- Step 3: Cover the pot with a lid and cook over medium-low heat for about 5 minutes until the mixture starts to bubble, preventing burning.
- Step 4: Remove the lid and continue cooking, stirring every five minutes until the compote thickens into a syrupy sauce.
- Step 5: Pour the compote into a large shallow bowl and let it cool to room temperature. Use the same day or store covered in the fridge.
- Step 6: For the vanilla cardamom cream, whisk corn starch and 100 grams of sugar in a medium pot. Add milk and whisk to combine.
- Step 7: Add egg yolks, salt, vanilla, and ground cardamom seeds; whisk again to mix.
- Step 8: Heat over medium-low, whisking constantly and scraping the bottom and edges, until the mixture thickens.
- Step 9: Remove from heat and whisk in the butter until smooth.
- Step 10: Strain the pudding through a fine mesh sieve into a large shallow bowl or baking sheet.
- Step 11: Cover the surface with plastic wrap to prevent a skin from forming and cool completely.
- Step 12: Whip cold heavy cream with 50 grams sugar until medium stiff peaks form.
- Step 13: Transfer cooled pudding to a bowl and beat lightly with a whisk or mixer.
- Step 14: Fold in a quarter of the whipped cream gently, then fold in the remaining cream in two additions until combined.
- Step 15: Begin layering the trifle in your chosen dish: start with nilla wafers, then a 1/2″ layer of cream.
- Step 16: Add a thin layer of rhubarb compote and a few raspberries, then cover with a 1/4″ layer of cream.
- Step 17: Repeat layering wafers, cream, compote, raspberries, and cream until ingredients are used or you reach about 1/2″ from the top.
- Step 18: Finish with a thicker 1/2″ layer of cream on top.
- Step 19: Cover with plastic wrap to prevent a skin and refrigerate for at least 12 hours to set.
- Step 20: Before serving, remove plastic wrap and decorate the surface with fresh raspberries or your preferred topping.
- Step 21: Serve with a large spoon or ice cream scoop and enjoy!
Tips & Variations
- Use forced rhubarb for a sweeter compote, or adjust sugar to taste if using regular rhubarb.
- Vanilla bean paste adds a richer vanilla flavor, but vanilla extract works fine as a substitute.
- Swap raspberries for other fresh berries like strawberries or blueberries for variation.
- Allow the trifle to chill overnight for the best flavor melding and texture.
Storage
Store the trifle covered in the refrigerator for up to 3 days. To reheat components like the compote, warm gently on the stove before assembling. Once assembled, serve chilled for optimal texture and taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this trifle ahead of time?
Yes, it’s best to prepare the trifle at least 12 hours in advance to let the layers set and flavors combine nicely.
What can I use instead of nilla wafers?
Shortbread cookies, sponge cake pieces, or ladyfingers make great alternatives to nilla wafers for layering in the trifle.
Print
Rhubarb & Custard Trifle Recipe
- Total Time: 13 hours 10 minutes (including chilling time)
- Yield: 18 servings 1x
Description
This Rhubarb & Custard Trifle is a delightful layered dessert combining tart rhubarb compote, creamy vanilla cardamom custard, whipped cream, fresh raspberries, and crunchy nilla wafers. Perfectly balanced with sweetness and spice, it’s an impressive yet approachable treat that sets beautifully in the fridge and is ideal for sharing at gatherings or special occasions.
Ingredients
Scale
Rhubarb Compote
- 500 grams rhubarb (ends removed)
- 50 grams granulated sugar (more if not using forced rhubarb)
- 2 oranges, juiced
Vanilla Cardamom Cream
- 50 grams corn starch
- 150 grams granulated sugar
- 500 grams whole milk
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 4 egg yolks (standard large eggs)
- 1/2 teaspoon ground cardamom seeds
- 40 grams salted butter (softened)
- 400 grams heavy whipping cream (cold)
- 50 grams granulated sugar
Assembly
- 60 nilla wafers (more or less as needed depending on your bowl)
- 650 grams fresh raspberries (rinsed and dried)
Instructions
- Prepare Rhubarb Compote: Rinse the rhubarb stalks, chop off the ends, and cut into 1 to 2 inch chunks. Place them in a medium pot with 50 grams sugar and the juice of 2 oranges. Cover and cook over medium-low heat for about 5 minutes until it starts bubbling. Remove the lid and simmer, stirring every 5 minutes, until the mixture thickens to a syrupy sauce. Pour into a shallow bowl and cool to room temperature. Store refrigerated if not used immediately.
- Make Vanilla Cardamom Cream: In a medium pot, whisk together corn starch and 100 grams sugar. Gradually whisk in the milk until combined. Add egg yolks, sea salt, vanilla bean paste, and ground cardamom seeds, whisking to incorporate. Cook over medium-low heat, whisking constantly to prevent lumps and sticking, until the mixture thickens considerably. Remove from heat and whisk in softened butter until smooth. Strain through a fine mesh sieve into a shallow bowl, cover with plastic wrap directly on the surface to prevent skin formation, and allow to cool completely.
- Whip Cream: In a large bowl, whip the cold heavy cream with 50 grams sugar on high speed until medium stiff peaks form.
- Combine Cream with Custard: Transfer the cooled custard to a medium bowl and lightly beat to smoothen. Fold in about one quarter of the whipped cream gently, then fold in the remaining whipped cream in two additions to maintain airiness.
- Layer the Trifle: Select a large dish for assembling the trifle. Begin by placing a single layer of nilla wafers, then spread a 1/2 inch thick layer of the cream mixture. Add a thin layer of rhubarb compote and scatter a few raspberries on top. Cover fruit with a thin 1/4 inch layer of cream. Repeat layering wafers, cream, rhubarb, raspberries, and cream until ingredients are used or the dish is nearly full, leaving about 1/2 inch from the top. Finish with a thick 1/2 inch layer of cream on top.
- Chill the Trifle: Cover the assembled trifle surface with plastic wrap to avoid skin formation and refrigerate for at least 12 hours to set.
- Serve: Remove plastic wrap, decorate the surface with fresh raspberries or preferred toppings, and serve with a large spoon or ice cream scoop.
Notes
- Using forced rhubarb will reduce the amount of sugar needed in the compote due to its natural sweetness.
- Whisking constantly when cooking the custard is essential to avoid lumps and burning.
- Covering both the compote and custard surface with plastic wrap helps prevent skin formation and keeps the textures smooth.
- Adjust the number of nilla wafers according to the size and shape of your serving bowl.
- This trifle benefits from aging overnight, allowing flavors to meld and textures to set perfectly.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: rhubarb trifle, custard trifle, layered dessert, cardamom custard, rhubarb compote, raspberry trifle, British dessert
