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


  • 1 x Roasted rhubarb (see 'goes well with', below)
  • 284ml carton double cream
  • 500ml carton thick Devon custard


  1. 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.

  2. Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.

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