Rocking pink: Rhubarb & custard trifles | Daily Mail Online

Annie Bell



THE RHUBARB  Have prepared 400g embellished rhubarb and 75g golden caster sugar. Preheat a oven to 190C/170C fan/gas 5. Slice a rhubarb into 2cm lengths and covering it in a tiny baking dish, trace it with a caster sugarine as we go. Cover with foil and bake for 45 minutes, afterwards delicately flow off a syrup (save it for another use) and leave a fruit to cool.

ASSEMBLE THE TRIFLES Have prepared 6 x 150ml cocktail eyeglasses or portion dishes. In a middle play drive 150ml double cream to soft, feathery peaks. Coarsely pulp 150g light fruit cake or genoa cake and order among a glasses. Drizzle 1½ tsp ginger wine over each. Spoon a heaped tablespoon of a rhubarb in a covering on top, afterwards ladle a integrate of tablespoons of bought vanilla custard over any one. Add a dollop of a churned cream, dirt with cinnamon and chill until required. Best served on a day.


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