Rhubarb & Orange Trifle

Serves

6-8 people

Ingredients

• 450g rhubarb, cut into small chunks
• Juice of 2 oranges
• Caster sugar
• 200g plain sponge cake

For the custard

• 200ml milk
• 200ml double cream
• 5 egg yolks
• 50g caster sugar
• 1 teaspoon of vanilla extract

To finish

• 300ml double cream, softly whipped
• 50g toasted flaked almonds

Method

1. Place the rhubarb and orange juice in a oven-proof dish. Sprinkle over some caster sugar.
2. Roast in the ESSE at 180C / ESSE dial reading top end of MODERATE for about 15 minutes or until the rhubarb is tender.
3. To make the custard, put the milk and cream into a saucepan with the vanilla extract.  Bring to the boil and take off the heat.
4. Put the egg yolks and sugar in a bowl and stir to mix.
5. Pour in the heated milk/cream and whisk.
6. Put the mixture back into the saucepan and cook gently until it thickens – do not boil.  (Induction hob is excellent for this)
7. Allow to cool.  Then refrigerate to chill it down.
8. Cut the sponge cake into small dice and sprinkle over the juice from the cooked rhubarb.
9. Choose a glass bowl or dishes to assemble your trifle. Put in a layer of sponge followed by rhubarb then custard.
10. Finish with a layer of custard and top off with whipped cream and flaked almonds.

Recipe prepared by Philippa Vine at Bluebell Farmhouse Kitchen and ESSE Cookery School.