Rhubarb Trifle (6)

An easy spring and summer trifle from Angela Hartnett’s ” A Taste of Home”

Rhubarb Trifle (6)
Print Recipe
Rhubarb Trifle (6)
Print Recipe
  1. Put the sponge fingers in a small bowl. Add the sherry and set aside to soak.
  2. Heat the butter in a frying pan and gently saute the rhubarb until it is soft. add the sugar and stir well, then leave to cool.
  3. Put the soaked sponge fingers in the bottom of a serving bowl. Pile on the cooked rhubarb and top with the custard.
  4. Whip the cream and spoon on top of the custard.
  5. Sprinkle with flaked almonds to finish.
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