Rhubarb and chantilly cream trifle

By Fabienne Viner-Luzzato, May 9, 2013
Photo: Lisa Roukin

Photo: Lisa Roukin

The pretty pink rhubarb cuts through the creamy sweetness of this trifle making a change to the traditional cheesecake.

Preparation: 20 mins
Cooking: 30 mins
Serves: 8

1kg rhubarb
100g caster sugar
600ml double cream
30-40g icing sugar
250g caramelised biscuits


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


Last updated: 7:56pm, May 10 2013