Rhubarb Trifle Recipe | Booths Supermarket
You will need 6 individual glasses or teacups. To make the honeycomb place the sugar and syrup in a medium saucepan, gently heat and stir to dissolve the
Ingredients
- 700g rhubarb washed and cut into 2cm pieces
- 120g caster sugar
- Juice of 1 orange
- 500ml fresh custard
- 150ml green tea, hot
- 100ml sherry
- 6-8 trifle fingers
- 300ml double cream
- Juice of 1/2 lemon
- 2tsp icing sugar
- For the Honeycomb
- 50g caster sugar
- 2tbsp golden syrup
- 1tsp bicarbonate of soda
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