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
