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
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