Roasted Rhubarb & Rosy Custard Trifle | Guest Recipes | Nigella's Recipes | Nigella Lawson
Roasting rhubarb with a little sugar creates glazed pieces that retain their shape and look attractive in this layered dessert.
Keywords
- Partytime
- Summer
- Comfort
- Indulgent
- Sociable
- Sweet
- Nut Free
- Guest Recipe
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Ingredients
- 2 tablespoons unsalted butter (at room temperature)
- 6 tablespoons sugar (divided)
- 1 pound fresh, bright-red rhubarb (cut diagonally into 2-inch pieces)
- 1 vanilla bean
- ¾ cup sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
- 2 cups whole milk
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon rosewater
- 1 teaspoon pure vanilla extract
- 1 x 8-by-4-inch loaf plain or vanilla pound cake
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