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By Mike Robinson of The Field
Wednesday, 17 March 2010
How to make rhubarb trifle - a perfect, light lucious trifle recipe
Rhubarb trifle
Serves 4
This is very elegant and quite light trifle - the big difference is that I am using mascarpone instead of custard. Feel free to use custard for your trifle if you like, but I thought the mascarpone would make a nice change.
Start by making a sugar syrup. Boil the sugar and water together to reduce by half.
Cut the rhubarb into 2in sticks and poach in the sugar syrup at a very low heat for 15 minutes.
Beat the mascarpone until it is pliable and soft (if it is too hard then add a little double cream) and beat in the whisky. Take four stemmed glasses for the trifle and place a quarter of the rhubarb with some of the syrup in the bottom of each.
Put a couple of broken up biscuits on top of the rhubarb and liberally soak with sauternes. Finally, spoon the mascarpone on top, drizzle with sugar syrup and sprinkle with almonds.
The perfect trifle.
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