The pretty pink rhubarb cuts through the creamy sweetness of this trifle making a change to the traditional cheesecake.
Prep: 20 mins
Cook: 30 mins
Serves: 8
Ingredients
1kg rhubarb
100g caster sugar
600ml double cream
30-40g icing sugar
250g caramelised biscuits
Method:
- Wash and cut the rhubarb into 2cm pieces.
- Put it in a large pan with the sugar.
- Cook for 30 minutes in a medium heat stirring regularly to obtain a compote
- Beat the cream until it is thick and holds its shape but do not let it get too thick and buttery; it needs to stay light and airy.
- Add the icing sugar and mix gently
- Crush the biscuits either with a rolling pin or in a food processor.
- To assemble trifle, put a third of the rhubarb compote in a large serving bowl. Cover with a third of the cream and then a third of the biscuit mixture. Repeat twice finishing with a layer of the biscuits.
- Serve cold or at room temperature
