Rhubarb & cus­tard tri­fles

The Mail on Sunday - You - - Food Brights of Spring -

SERVES 6 THE RHUBARB Have ready 400g trimmed rhubarb and 75g golden caster sugar. Pre­heat the oven to 190C/170C fan/gas 5. Slice the rhubarb into 2cm lengths and layer it in a small bak­ing dish, sprin­kling it with the caster sugar as you go. Cover with foil and bake for 45 min­utes, then care­fully pour off the syrup (save it for an­other use) and leave the fruit to cool. AS­SEM­BLE THE TRI­FLES Have ready 6 x 150ml cock­tail glasses or serv­ing dishes. In a medium bowl whisk 150ml dou­ble cream to soft, fluffy peaks. Coarsely crum­ble 150g light fruit cake or genoa cake and di­vide among the glasses. Driz­zle 1½ tsp gin­ger wine over each. Spoon a heaped ta­ble­spoon of the rhubarb in a layer on top, then spoon a cou­ple of ta­ble­spoons of bought vanilla cus­tard over each one. Add a dol­lop of the whipped cream, dust with cin­na­mon and chill un­til re­quired. Best served on the day.

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