This is a recipe my mum made and is totally delicious, it sends me back to my childhood as soon as I taste it.
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.
