Meera Sodha's Nostalgic Rhubarb and Custard Trifle
Nostalgia and comfort blend seamlessly in this retro dessert, designed to delight kids of all ages. The first encounter with rhubarb and custard often comes from childhood sweets, but this recipe elevates that classic combination into a sophisticated trifle.
Recipe Overview
This trifle requires two large oven trays and a 20cm trifle bowl. The custard can be prepared in advance, even the day before, up to the point of adding whipped cream. Preparation time is 10 minutes, cooking takes 1 hour, and cooling requires at least 30 minutes, serving 8 people.
Ingredients
- 1.2kg forced pink rhubarb, topped, tailed, and cut into 4cm pieces
- 200g caster sugar
- 3 oranges (zest of 1 finely grated, juice of all 3 to yield 150ml)
- 3 large egg yolks
- 1 tbsp vanilla paste
- 10g cornflour (approximately 1⅓ tbsp)
- 1 big pinch fine sea salt
- 120ml whole milk
- 600ml double cream
- 30 trifle sponge fingers
- 30g flaked almonds, toasted
Instructions
Preheat the oven to 200C (180C fan)/390F/gas 6. Place the rhubarb in an oven tray, add 150g sugar along with all the orange zest and juice, then toss to coat. Arrange the rhubarb in a single layer, using a second tray if necessary, cover tightly with foil, and bake for 20 minutes. Carefully remove the foil and test the rhubarb with a sharp knife; it should be tender but retain its shape. If needed, cover and bake further, checking every five minutes.
Once cooked, remove the tray from the oven and allow the rhubarb to cool. After about 30 minutes, drain the liquid into a jug and set aside. Store both the rhubarb and juice separately, covered, in the refrigerator.
Meanwhile, prepare the custard. In a medium to large heatproof bowl, mix the egg yolks, vanilla paste, cornflour, remaining 50g sugar, and salt. In a saucepan, heat the milk and 240ml of the cream, stirring regularly until small bubbles appear. Slowly pour this mixture into the egg yolk mix, whisking continuously. Return the combined mixture to the pan and heat on low to medium, whisking constantly, until the custard thickens. Remove from heat, pour into a heatproof bowl, cover the surface with nonstick baking paper to prevent a skin from forming, and let cool completely.
Whisk the remaining 360ml cream to soft peaks, then fold 120g of it into the cooled custard. Transfer to a container, cover, and chill until needed.
To assemble, tightly pack 15 sponge fingers on their sides in the base of the trifle dish. Drizzle about 150ml of the rhubarb juice over the sponges, then add half the rhubarb, followed by half the custard. Repeat the layers with the remaining sponges, juice, rhubarb, and custard. Finish with the remaining whipped cream, sprinkle toasted almonds on top, and refrigerate until ready to serve.
This dessert not only captures the essence of childhood memories but also offers a delightful treat for any occasion, blending sweet and tart flavors in a creamy, layered masterpiece.
