Cointreau, Rhubarb and Orange Trifle Recipe | Booths Supermarket
Place the rhubarb, sugar and the orange zest and juice in an uncovered pan and heat gently for about 10 minutes until the fruit has broken down into a
Ingredients
- 340g rhubarb, trimmed and cut into 2-3cm lengths
- Finely grated zest and juice of 1 orange
- 85g muscavado sugar
- 340g Madeira cake
- 3tbsp Cointreau
- 1 x 450g tub of custard
- 250g tub of mascarpone cheese
- 4 Cadbury’s flakes, crushed
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