Rhubarb fool trifle
This is a lovely way to use rhubarb and makes a great centre piece for a party
- Prep:20 mins
Cook:45 mins
- Serves 8
- More effort
Nutrition per serving
- kcal 654
- fat 49g
- saturates 28g
- carbs 52g
- sugars 38g
- fibre 2g
- protein 5g
- salt 0.3g
Ingredients
- 1 x Roasted rhubarb (see 'goes well with', below)
- 284ml carton double cream
- 500ml carton thick Devon custard
Method
Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.
Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.