Rhubarb Trifle


Rhubarb Trifle
A twist on a classic, this trifle uses rhubarb and a creamy homemade vanilla custard.


Serves 8

Vanilla Custard

300ml pouring cream

100ml milk

1 vanilla pod, seeds only

1 strip orange zest, pith removed

4 egg yolks

75g caster sugar 


500g rhubarb, trimmed and cut into 8cm pieces

2/3 cup sugar 

5 leaves gelatin

1 tbsp Grand Marnier, plus extra for sprinkling

1 store-bought panettone, cut into a 16cm circle 3cm high

300ml double cream

For custard, warm cream, milk, vanilla seeds, and zest in a saucepan. Whisk yolks in a bowl with sugar until pale and fluffy. Slowly add milk mixture; whisk until combined. Return custard to a fresh pot and cook over low heat, stirring, until custard thickens. Pour into a bowl; refrigerate. 

For jelly, place rhubarb and sugar in a saucepan with 500ml water. Bring to the boil; stir until sugar dissolves. Reduce heat; simmer for 6-8 minutes. Strain liquid into a bowl. Place rhubarb in a separate bowl; refrigerate. Soak gelatin in cold water until softened. Squeeze out excess water; add gelatin to rhubarb liquid along with Grand Marnier. Stir until gelatin dissolves, pour jelly into an 8-cup-capacity trifle dish, and refrigerate until set. 

Top jelly with panettone; sprinkle with extra Grand Marnier. Spoon over rhubarb compote, pour over custard, and top with double cream. 



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