Old-fashioned Rhubarb Trifle
Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version, and the sharp, fragrant acidity of the rhubarb makes it a very light and refreshing dessert for spring and early summer.
|1 lb 8 oz (700 g) fresh rhubarb|
|4 oz (110 g) golden caster sugar|
|grated zest and juice 1 orange|
|about 10 fl oz (275 ml) freshly squeezed orange juice|
|2 oz (50 g) pecans|
|6 trifle sponges|
|3 level tablespoons marmalade|
|4 fl oz (120 ml) Sercial (dry) Madeira|
|1 x 11 g sachet gelatine powder|
|12 oz (350 g) fresh custard|
|7 oz (200 g) Greek yoghurt|
|a little pouring cream (optional)|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need an ovenproof baking dish measuring 7½ inches (19 cm) square and 2 inches (5 cm) deep, and 6 individual serving bowls or 1 large trifle bowl with a capacity of 3½ pints (2 litres).|
This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection.
To prepare the rhubarb, cut it into 1 inch (2.5 cm) chunks and add these to the baking dish. Then sprinkle in the caster sugar, together with the zest and juice of the orange. Now pop the whole lot in the oven without covering and let it cook for 30-40 minutes, until the rhubarb is tender but still retains its shape. At the same time, place the pecans in the oven and put a timer on for 7 minutes to toast them lightly, then you can either leave them whole or chop them roughly.
While the rhubarb is cooking, slice the trifle sponges in half lengthways, spread each half with the marmalade, then reform them and cut each one into 3 little sandwiches. Now arrange them either in the individual serving bowls or the large trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully over them, then leave it all aside so it can soak in.
Next, pour 8 fl oz (225 ml) of this into a small saucepan, scatter the gelatine over, whisk it and leave it to soak for 5 minutes. Then place the pan over a gentle heat and whisk everything until all the gelatine has completely dissolved – about 2 minutes – then return this to the remaining juice in the jug and give it all another good whisk. Now pour it over the sponges and rhubarb. When it is completely cold, cover it with clingfilm and leave in the fridge till completely set. The last thing you need to do is whisk the custard and Greek yoghurt together in a mixing bowl, then spoon this mixture over the set jelly.
Now cover with clingfilm again and chill until you're ready to serve. Don't forget to sprinkle the toasted pecan nuts over just before serving, and, although it doesn't strictly need it, a little chilled pouring cream is a nice addition.
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A wonderfully easy way to serve rhubarb, this lovely compote totally avoids that common problem with rhubarb - mush! - as it cooks slowly in the oven without water to keep its texture and shape but add loads of flavour.
Although my own rhubarb crop is only about 3 inches high at present, there is plenty of the early forced rhubarb in the shops and it's never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious
Rhubarb and ginger has to be a marriage made in heaven. Combine them with a wonderful cream and Greek yoghurt brûlée topped with loads of brown sugar and it really is the food of the gods.
In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
It has to be said that while we were filming ice creams for The Summer Collection television series, the team tasted them all (with not a spoonful left over!) and voted this one their number one favourite.
I’m not very horticulturally minded but rhubarb is, I think, technically, a vegetable. But since the richness of duck is always complemented by something sweet and acidic, rhubarb is absolutely perfect.
Those who claim not to be able to make pastry will love this easy American rhubarb pie, as presentation skills really aren't needed! It's also lower in calories than a conventional pie as the top is left uncovered.
This can be a no-fat and no-sugar dessert for waist watchers which does taste rather good. But if you like you can use whole milk Greek yoghurt, which will be creamier and have some fat content.
The flavour of orange zest does something quite magical to the flavour of rhubarb, and this light, fluffy meringue pie is a perfect dessert for late spring. ‘Pile-it-high meringue', incidentally, applies only if you have extra egg whites to use up..
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