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This is a recipe my mum made and is totally delicious, it sends me back to my childhood as soon as I taste it.
Servings 8
Calories 464 kcal
Prep Time25 mins
Cook Time20 mins
Total Time45 mins

Ingredients
 

  • 300 g rhubarb, chopped into small chunks
  • 150 g sugar
  • 1 large lemon, juice
  • 2 tsp vanilla paste
  • 1 Swiss roll
  • 135 g raspberry jelly
  • 600 boiling water
  • 150 g instant custard powder, (2 x 75g sachets)
  • 600 mls double cream, lightly whipped

Instructions
 

  • Chop the Swiss roll into small pieces and place into your serving bowl
  • Make up the jelly to the packet instructions and pour over the Swiss roll. Cool and chill until set
  • Place the rhubarb into a saucepan, then add the lemon juice, vanilla and a little water
  • Cook over medium heat until the rhubarb is soft and cooked, cool
  • Make up the 2 packets of instant custard but only add half the boiling water recommended. This is to ensure a firm set custard, whisk until thick
  • Cool slightly
  • Meanwhile, spoon 3/4 of the cooled rhubarb onto the set jelly and sponge
  • Pour over the custard and cool chill well
  • Spoon over the lightly whipped cream and spoon the rest of the rhubarb in the centre of the cream
  • Re-chill and serve
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Nutrition Facts
Rhubarb Trifle (Mum's)
Amount per Serving
Calories
464
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
130
mg
43
%
Sodium
 
146
mg
6
%
Potassium
 
239
mg
7
%
Carbohydrates
 
49
g
16
%
Fiber
 
1
g
4
%
Sugar
 
35
g
39
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword garlic
Course Dessert
Cuisine ITV This Morning, Spring
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