What a joy it is to find the shocking pink stems appearing at farmer's markets in early spring. The advent requires a celebration recipe, with Mike Robinson's rhubarb trifle
Rhubarb trifle is the perfect way to celebrate the arrival of early spring. Alongside purple sprouting broccoli, the shocking pink stems are the first definitive signs in the UK that winter is finally coming to a close. And rhubarb, undoubtedly one of Britain’s best ingredients, is now easily available on every market stand, and grace most supermarket shelves.
Britain may be famous for its rhubarb, but it is West Yorkshire that can take the glory for growing it. Read about the Rhubarb Triangle in growing rhubarb in the Rhubarb Triangle. And there’s plenty to do with the pink stems that are currently growing in abundance. Try our rhubarb crumble recipe for a delicious springtime dessert.
This is very elegant and quite light rhubarb 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.
- 200g (7oz) sugar
- 200ml (7fl oz) water
- 400g (14oz) forced pink rhubarb
- 300g (101⁄2oz) mascarpone
- 2 tbsp whisky
- 1 pack ladies’ finger biscuits
- 1 glass sauternes
- 100g (31⁄2oz) flaked almonds, toasted
To make rhubarb trifle, 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.