Rhubarb Fool Trifle
Creating a luscious trifle doesn't have to be complicated. In this recipe, tart roasted rhubarb, rich Devon custard, and billowy whipped cream layer together for a delightful treat. This dessert is not only visually appealing but also a perfect combination of flavors and textures.
— Constant Cookbook
Ingredients
- 1 x Roasted rhubarb (see 'goes well with', below)
- 284ml carton double cream
- 500ml carton thick Devon custard
Instructions
- Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.
- Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.
Yield
Serves 4
Nutrition
- Calories: 592 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 26 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 30 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.21 milligram of sodium
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