Rhubarb, rose & pistachio trifle pots
I love a good trifle. This recipe is very different from the classic, not only in the fruit and flavourings, but also in the Madeira cake I’ve used instead of sponge fingers. Rose and pistachio is a characteristic Persian combination, but I now live in North Yorkshire, where there is an area renowned for producing early forced rhubarb, so I’ve teamed the three ingredients together. Refrigerate them, adding the pistachios before serving to keep their colour vibrant.
SERVES 4
⚫ 400g trimmed rhubarb (preferably thin stems), cut into 2cm pieces
⚫ 75g golden caster sugar
⚫ 1tsp rosewater
⚫ 200ml double cream
⚫ 1 heaped tbsp icing sugar
⚫ 1 scant tsp vanilla extract
⚫ 4 squares, about 5cm each, of shop-bought Madeira or sponge cake
⚫ 300g ready-made vanilla custard
⚫ Handful pistachio kernels, very finely chopped
1 Place a pan over medium heat, add the rhubarb, caster sugar and rosewater and mix well. Bring to a very gentle simmer and cook for about 10-15min, until the rhubarb is soft, stirring occasionally to ensure it doesn’t burn. Remove from the heat and leave to cool.
2 Using an electric hand whisk, whip the cream with the icing sugar and vanilla extract in a mixing bowl until pillowy soft peaks form.
3 Line up 4 glass tumblers and push a square of cake into the base of each.
4 Pour over a quarter of the custard,
then divide the rhubarb mixture between the tumblers and top with a layer of the vanilla cream. (Traditionally the fruit should sit on top of the cake base, but I prefer it this way – you can add the layers in any order you like.) Sprinkle over the pistachios and serve.