Rhubarb Trifle Recipe - Great British Chefs
This delicious rhubarb trifle recipe from Dominic Chapman is a treat for all the senses. A rhubarb trifle recipe to top all others
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 300g of rhubarb
- 500ml of stock syrup
- 40g of custard powder
- 40g of sugar
- 400ml of full-fat milk
- 1 vanilla pod
- 5g of green tea leaves
- 80ml of water
- 50ml of Amontillado sherry
- 10g of sugar
- 1/2 lime, juiced
- 12 sponge fingers
- 4 tbsp of double cream
- 50g of sugar
- 1/2 lemon, zest
- 2 tbsp of Bristol cream sherry
- 125ml of cider
- 2 tbsp of brandy
- 15g of pistachio nuts, toasted
- 20g of sugar
- 6 amaretti biscuits
- 30g of flaked almonds, toasted
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