Pistachio Rhubarb Trifle | Recipe Finder

Ingredients

• 1/2 cup all-purpose flour plus additional for dusting
• 1 1/2 cups sugar
• 1/2 cup unsalted shelled pistachios
• 1/2 teaspoon salt
• 8 large egg yolks
• 3 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 4 large egg whites
• Sherry syrup
• Vanilla custard
• Rhubarb puree
• 1 cup chilled heavy cream
• 1 tablespoon sugar
• 1 tablespoon light Fino Sherry
• 2 tablespoons unsalted shelled pistachios, chopped
• 15- by 10- by 1-inch baking pan; parchment paper; a 3- to
• 3 1/2-qt glass trifle or souffle dish