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Rhubarb crumble trifle

Ingredients

  1. Step 1 800g rhubarb , cut into 5cm pieces
  2. Step 2 100g caster sugar , plus 2 tbsp for the whipped cream
  3. Step 3 pared zest and juice ½ orange
  4. Step 4 a few splashes grenadine (optional) - this is to endure that the rhubarb has a lovely pink colour
  5. Step 5 75ml Disaronno
  6. Step 6 juice 2 oranges (about 150ml)
  7. Step 7 8 trifle sponges
  8. Step 8 140g mascarpone
  9. Step 9 500g pot vanilla custard
  10. Step 10 600ml pot double cream
  11. Step 11 25g butter , softened
  12. Step 12 50g plain flour
  13. Step 13 25g demerara sugar
  14. Step 14 25g whole almond , roughly chopped
  15. Step 15 50g jumbo oats
Rhubarb crumble trifle
Calories: 580 Carbohydrate: 50 g Protein: 8 g Fat: 38 g
Cook time: 70 minutes Prep time: 30 minutes Total time: 100 minutes Servings: 10

TAGS

Dessert British 1 of 5-a-day Dinner party dessert Easter dessert James Martin Retro dessert Rhubarbc crumble Spring Trifle

Directions

  1. Step 1 Heat oven to 190C/170C fan/gas 5. Arrange the rhubarb pieces in a large roasting tin. Sprinkle over the sugar, orange zest and juice, grenadine and 150ml water. Cover with foil and bake for 25-30 mins until tender but not mushy. Scoop the rhubarb out of the tin into a sieve and reserve any juices, then leave to cool completely. Tip the rest of the liquid into a saucepan, along with the collected juices, and bring to the boil. Simmer for 15-20 mins or until reduced and syrupy. Leave to cool completely.
  2. Step 2 To make the crumble topping, rub the butter into the flour until the mixture resembles fine crumbs, then stir through the demerara sugar, almonds and oats. Tip onto a baking tray lined with parchment and bake for 15 mins, shaking the tray every so often, until golden brown, then cool.
  3. Step 3 Mix the Disaronno and orange juice together in a shallow dish. Dip each sponge into the liquid, leaving it for about 15 secs on each side, then arrange them in the base of a large trifle dish. Tip the mascarpone into a bowl and whisk until soft and smooth, then add the custard, a little at a time, and mix until combined. Arrange half the rhubarb pieces on top of the sponges, discarding the orange zest. Drizzle over 2 tbsp of the rhubarb syrup and top with half the custard mix. Follow with another layer of rhubarb, 1 tbsp of the syrup, and the remaining custard.
  4. Step 4 Whip the cream and 2 tbsp sugar to soft peaks and dollop over the custard. Drizzle over the remaining rhubarb syrup, along with a scattering of the crumble topping. Tip any extra crumble into a bowl and pass around the table.