Rhubarb Trifle


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

The delightful layered dessert is made from the bottom up, top jelly with panettone, then sprinkle with Grand Marnier. Spoon in rhubarb compote, pour in vanilla custard, then top with double cream.

Rhubarb Trifle

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 vanilla 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 vanilla custard, and top with double cream.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login