EASY RHUBARB TRIFLE
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.) It's more like a simplified trifle, as it has no custard sauce or whipped cream, but it's rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb's syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
- Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
- Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
- Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
- Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
- Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.
RHUBARB CRUMBLE TRIFLE
Two mighty desserts merge in this seasonal pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble
Provided by James Martin
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. Arrange the rhubarb pieces in a large roasting tin. Sprinkle over the sugar, orange zest and juice, grenadine and 150ml water. Cover with foil and bake for 25-30 mins until tender but not mushy. Scoop the rhubarb out of the tin into a sieve and reserve any juices, then leave to cool completely. Tip the rest of the liquid into a saucepan, along with the collected juices, and bring to the boil. Simmer for 15-20 mins or until reduced and syrupy. Leave to cool completely.
- To make the crumble topping, rub the butter into the flour until the mixture resembles fine crumbs, then stir through the demerara sugar, almonds and oats. Tip onto a baking tray lined with parchment and bake for 15 mins, shaking the tray every so often, until golden brown, then cool.
- Mix the Disaronno and orange juice together in a shallow dish. Dip each sponge into the liquid, leaving it for about 15 secs on each side, then arrange them in the base of a large trifle dish. Tip the mascarpone into a bowl and whisk until soft and smooth, then add the custard, a little at a time, and mix until combined. Arrange half the rhubarb pieces on top of the sponges, discarding the orange zest. Drizzle over 2 tbsp of the rhubarb syrup and top with half the custard mix. Follow with another layer of rhubarb, 1 tbsp of the syrup, and the remaining custard.
- Whip the cream and 2 tbsp sugar to soft peaks and dollop over the custard. Drizzle over the remaining rhubarb syrup, along with a scattering of the crumble topping. Tip any extra crumble into a bowl and pass around the table.
Nutrition Facts : Calories 580 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
TRI-BERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
- In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
- For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
RHUBARB CRUMBLE
Steps:
- Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
PISTACHIO RHUBARB TRIFLE
Categories Fruit Dessert Bake Pistachio Rhubarb Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.
- Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
- Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks. Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks. Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
- Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles. Bake cake until golden and springy to the touch, 20 to 25 minutes.
- Cool cake in pan on a rack 20 minutes. Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.
- Assemble trifle:
- Slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup. Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles.
- Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through). Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard.
- Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours.
- Make topping just before serving:
- Beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks. Spoon cream over top of trifle, then sprinkle with pistachios.
RHUBARB AND STRAWBERRY TRIFLE
Rhubarb and strawberries are a wonderful spring combination, especially in a silky, creamy custard trifle!!! Cook time is chill time.
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, heat milk until bubbles form around edge.
- In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
- Gradually whisk in hot milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
- Reduce heat to low and simmer, stirring for 1 minute.
- Remove from heat and stir in vanilla, cool.
- Whip cream and whisk one quarter into custard.
- Fold in remaining whipped cream.
- Spread half of the cake in a 12 or 14 cup glass serving bowl.
- Spread half of the rhubarb over cake, then half the strawberries.
- Repeat layers.
- Chill for at least 1 hour or for up to 8 hours.
- Garnish with almonds, whole strawberries and whipped cream.
STRAWBERRY RHUBARB TRIFLE
Guests are sure to "think spring" when they see and taste this delectable trifle from field editor Wendy Dowling of Port Moulton, Nova Scotia.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring., Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely. , In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream., Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving.
Nutrition Facts :
EASY RHUBARB CRUMBLE
One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.
Provided by Shelly Z
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
- Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
- Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
- Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g
RHUBARB CRUMBLE
Possibly the best dessert in the entire world! Tart, sweet, and with the best crumble topping I have made yet. I usually halve the recipe but I am including the full amount here. It is from Nigella Lawson's cookbook "Feast". It can be made in advance (the crumble topping separate from the rhubarb) and stored in the fridge or freezer. You don't need to thaw the topping before proceeding.
Provided by JenPo
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Place a baking sheet in the oven and preheat the oven to 375°F
- Heat the rhubarb in a pan on medium to medium low with the 1/4 sugar, 1 T butter, vanilla, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 1/2 in pie plate (approx. 1 1/2 in deep).
- To make the crumble topping, place the flour and baking powder in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.
- Using a fork, stir in the sugars. Spread evenly over the fruit, attempting to cover all of it. (Exposed parts will bubble up). Bake on the sheet for 35-45 minutes. It's okay if it bubbles over a bit, this is what the pan is for.).
More about "rhubarb crumble trifle recipes"
RHUBARB TRIFLE RECIPE & RHUBARB CRUMBLE RECIPE - GREAT …
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Dessert
RHUBARB AND CRUMBLE TRIFLE - SAGA
From saga.co.uk
RHUBARB TRIFLE: A DELICIOUS SPRINGTIME DESSERT - THE FIELD
From thefield.co.uk
RHUBARB TRIFLE - MINDFOOD
From mindfood.com
RHUBARB TRIFLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RHUBARB CRUMBLE RECIPE | DESSERT RECIPES | TESCO REAL …
From realfood.tesco.com
RHUBARB CRUMBLE RECIPE | MAGGIE BEER
From maggiebeer.com.au
RHUBARB CUSTARD TRIFLE - HEALTHY FOOD GUIDE
From healthyfood.com
RHUBARB AND GINGER TRIFLE | DESSERT RECIPES | GOODTOKNOW
From goodto.com
RHUBARB CRUMBLE TRIFLE; TASTY TRIFLES BBC GOOD FOOD DAILY RECIPE TO ...
From thefreelibrary.com
CEVICHE, CRUMBLE AND TRIFLE: YOTAM OTTOLENGHI’S SPRING RHUBARB …
From sweetbuttonsdesserts.com
RHUBARB AND CUSTARD TRIFLE • RECIPE • VILLAGE GOURMET
From villagegourmet.co.uk
RHUBARB CRUMBLE TRIFLE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON AND RHUBARB TRIFLE RECIPE BY GILL MELLER - THE GUARDIAN
From theguardian.com
OLD FASHIONED RHUBARB CRUMBLE BARS WITH STREUSEL TOPPING
From anaffairfromtheheart.com
STRAWBERRY RHUBARB TRIFLE - CAIT'S CAFE
From caitscafe.ca
CEVICHE, CRUMBLE AND TRIFLE: YOTAM OTTOLENGHI’S SPRING …
From theguardian.com
STRAWBERRY-RHUBARB TRIFLE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
RHUBARB CRUMBLE TRIFLE | RHUBARB RECIPES, RHUBARB CRUMBLE, DESSERTS
From pinterest.ca
CEVICHE, CRUMBLE AND TRIFLE: YOTAM OTTOLENGHI’S SPRING RHUBARB …
From goldenwhiteboy.com
RHUBARB TRIFLE WITH ALMONDS: RORY O'CONNELL - RTE.IE
From rte.ie
OLD-FASHIONED RHUBARB TRIFLE | RECIPES | DELIA ONLINE
From deliaonline.com
RHUBARB CRUMBLE RECIPE - BBC FOOD
From bbc.co.uk
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
NIGELLA LAWSON RHUBARB AND CUSTARD TRIFLE | COOK, EAT, REPEAT
From thehappyfoodie.co.uk
RECIPE: RHUBARB AND CUSTARD TRIFLE - FOOD NEWS
From foodnewsnews.com
RHUBARB TRIFLE (RABARBERTRIFLE) - SWEDISH FOOD
From swedishfood.com
RHUBARB AND CRUMBLE TRIFLE - SAGA
From saga.co.uk
RHUBARB CRUMBLE TRIFLE | RECIPE | RHUBARB CRUMBLE, RHUBARB …
From pinterest.ca
RHUBARB CRUMBLE TRIFLE; TASTY TRIFLES BBC GOOD FOOD DAILY RECIPE TO ...
From thefreelibrary.com
RHUBARB AND CUSTARD TRIFLE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
You'll also love