I love Rhubarb – which is plentiful now. I also love Trifle, but do find that they can be quite heavy going at times. This is a different way to combine the two, that is a great everyday dessert – but can be easily upgraded to dinner party standards. This will serve 2-3 people easily.
100g rhubarb, trimmed and washed, cut into 1” lengths
25g white sugar
½ pint double cream, whipped.
250ml yogurt, plain or Greek style
Approx. 100g cake e.g. Madeira, Victoria Sandwich. Cut into small cubes.
2 tall glasses or bowls
Gently cook the rhubarb and sugar together with about 2 tablespoons water, until the rhubarb is just going soft. Try not to stir as it will cause the rhubarb to break up. Taste for sweetness and add a little extra if necessary.
Remove a couple of nice looking pieces to a separate plate. Allow everything to cool for about an hour (this can be done up to 24 hours in advance, cover and keep in the fridge).
In a very large bowl, whip the cream to soft peaks, and then stir in the yogurt. Stir in a couple of tablespoons of the rhubarb juice.
To assemble the trifle – place a spoonful of cream/yogurt mix into each glass, then a spoonful of fruit and then a few cubes of cake. Repeat the layers ending with a layer of cream/yogurt. Place the reserved pieces of rhubarb on the top. Serve immediately, or keep in the fridge for a couple of hours until required.
To ‘upgrade’ the trifle:
Use Strawberry or Rhubarb flavoured yogurt. Or finely chop two pieces of stem ginger (in syrup) and fold into the yogurt/cream mix with a spoonful of the syrup.
Sprinkle a few drops of Kirsch/Sloe Gin/Rhubarb Gin over each layer of cake.
Whatever your plans this holiday weekend (shopping, cooking or just relaxing), I hope you have an enjoyable one.
Black Cat Farm Shop
c/o Roxton Garden Centre
Bedford Road, Roxton
Beds. MK44 3DY
Open: Weds 10-4, Thurs 10-4, Fri 9-4, Sat 9-4, Sun 10-4