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 FOOL
This lofty, chilled dessert is a summer favorite. A simple sweetened rhubarb compote is folded into freshly whipped cream, drizzled with rhubarb syrup and chilled. It's a rich summery dessert.
Provided by Toni Dash
Categories Dessert
Time 1h20m
Number Of Ingredients 3
Steps:
- Combine the rhubarb and sugar in a medium sauce pan with lid over medium-high heat. Allow to come to a simmer and cook for 5 minutes stirring a few times. Stir and reduce heat to low, replace the lid and allow to cook an additional 3 minutes until the rhubarb is soft and breaking down. NOTE: the more it is stirred the more it will breakdown into smaller pieces.
- Place a sieve over a small bowl and allow the juice from the rhubarb to drain into the bowl. Reserve the juice. Allow both to cool. NOTE: may be refrigerated to speed cooling or until later dessert preparation.
- Whip the heavy whipping cream until it makes soft peaks. Fold in the rhubarb compote (NOT the separated juice) until they are combined. Spoon into serving glasses and drizzle with some of the juice. Chill for at least 1 hour before serving. NOTE: the juice may be drizzled on just before serving instead OR in addition.
Nutrition Facts : Calories 321 kcal, Carbohydrate 13 g, Protein 2 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 108 mg, Sodium 33 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
RHUBARB FOOL
Rhubarb is cooked until tender, then chilled and layered with sweetened whipped cream to make a summertime, backyard BBQ favorite!
Provided by Rachel
Categories Desserts Custards and Pudding Recipes
Time 2h25m
Yield 8
Number Of Ingredients 6
Steps:
- Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
- In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
- Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
- To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 36.7 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 13.8 g, Sodium 27.8 mg, Sugar 30.4 g
RHUBARB & CUSTARD TRIFLE
A fantastic centrepeice for a dinner party
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch
Time 40m
Number Of Ingredients 3
Steps:
- Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.
- Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.
Nutrition Facts : Calories 592 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium
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 :
RHUBARB FOOL TRIFLE
This is a lovely way to use rhubarb and makes a great centre piece for a party
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner, Supper, Treat
Time 1h5m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the rhubarb stalks in half lengthways, then into finger-length pieces. Put in a shallow ovenproof dish, then pour over the orange juice and sherry. Tuck the orange zest around and sprinkle with sugar. Cover tightly with foil and roast for 30-40 mins, until the rhubarb is tender. Uncover and cook for a further 5 mins to reduce the sauce until syrupy, then leave to cool.
- To assemble the trifle, scatter the shortbread in the bottom of a trifle dish. Drain two-thirds of the rhubarb from its syrup. To make the fool, whip the cream and sugar together, then fold half into the custard. Fold in the rhubarb so the mix is swirled pink. Spoon the mix on top of the shortbread, then spoon the rest of the cream around the edge of the bowl. Use a slotted spoon to lift the remaining rhubarb into the middle of the trifle. Serve with the syrup in a separate jug. Once assembled, will keep in the fridge for up to a day.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
More about "rhubarb fool trifle recipes"
RHUBARB FOOL - CAROLINE'S COOKING
From carolinescooking.com
5/5 (7)Total Time 15 minsCategory DessertCalories 150 per serving
- Trim the ends off the rhubarb and slice into relatively small slices. Put the rhubarb, sugar and orange juice in a small pan and stir gently to dissolve the sugar. Bring to a low simmer and cook a couple minutes until the rhubarb softens. Try not to stir much as it softens to avoid breaking up the rhubarb.
- Set aside a couple pieces of rhubarb to decorate the top of the glasses and fold the rest into the cream mixture. Divide the mixture between two glasses and top with the reserved rhubarb. Chill until ready to serve.
A TRIFLE OF GREAT IMPORTANCE - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 3 mins
RHUBARB FRUIT FOOL RECIPE - JOYOFBAKING.COM *TESTED RECIPE*
From joyofbaking.com
Total Time 1 hr
RHUBARB RECIPES: TRIFLE, RHUBARB FOOL, TART - GREAT ...
From greatbritishchefs.com
Estimated Reading Time 1 min
RHUBARB FOOL - WAITROSE & PARTNERS | FOOD | DRINK | RECIPES
From waitrose.com
4/5 (115)Total Time 20 minsServings 6
RHUBARB AND CUSTARD TRIFLE • RECIPE • VILLAGE GOURMET
From privatechefisleofwight.co.uk
Estimated Reading Time 3 mins
NIGEL SLATER'S CLASSIC RHUBARB FOOL | FOOD | THE GUARDIAN
RECIPE OF THE WEEK: MOUTH-WATERING RHUBARB FOOL TRIFLE ...
From burytimes.co.uk
Estimated Reading Time 3 mins
RHUBARB FOOL RECIPE - PIONEERWOMANPROTOTYPES
From pioneerwomanprototypes.blogspot.com
RHUBARB FOOL RECIPE WITH CUSTARD / VIEW +17 COOKING VIDEOS
From thepioneerwomancomstore.blogspot.com
RHUBARB FOOL RECIPE WITH CUSTARD : VIEW COOKING ...
From pioneerwomanfrosting.blogspot.com
RHUBARB FOOL TRIFLE | RECIPE | BBC GOOD FOOD RECIPES ...
From pinterest.com
RHUBARB FOOL TRIFLE | TRIFLE RECIPE, BBC GOOD FOOD RECIPES ...
From pinterest.ca
RHUBARB FOOL TRIFLE - CRECIPE.COM
From crecipe.com
RHUBARB FOOL TRIFLE RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love