Rhubarb and Custard Trifle | Nigella's Recipes | Nigella Lawson
The hallowed pairing of vanilla-speckled custard and sherbetty-sharp rhubarb makes this the dreamiest of trifles.
Keywords
- Birthdays
- Partytime
- Winter
- Comfort
- Fun
- Indulgent
- Sociable
- Sweet
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Cooking tools:
- Heavy-based saucepan
- Pointy coffee spoon
- Chef's knife
- Batter jug
- Bendy spatula
- Wooden spoon
- Whisk
- Baking parchment
- Stove
- Measuring cup
- Measuring spoon
- Vanilla pod
- Trifle bowl
Ingredients
- 600 millilitres double cream
- 1 vanilla pod or 2½ teaspoons vanilla paste (or extract)
- 6 large egg yolks at room temperature
- 2 x 15ml tablespoons plus 2 teaspoons caster sugar
- 1 x 15ml tablespoon plus 1 teaspoon cornflour
- 1 kilogram pink forced rhubarb (trimmed weight)
- 250 grams caster sugar
- 175 millilitres red vermouth
- 12 trifle sponges
- 300 millilitres double cream
- Approx. 3 x 15ml tablespoons chopped or nibbed pistachios
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