Recipe

Rhubarb and strawberry trif le

Dec 31, 1974 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Rhubarb and strawberry trif le
  • 3 cup trimmed, chopped rhubarb
  • 3/4 cup sugar
  • 1 tablespoon water
  • juice of ½ a lemon
  • 1 bought sponge cake, sliced
  • 250 gram punnet strawberries, hulled, halved
  • 600 millilitre carton pouring custard
  • thick cream or mascarpone, to serve

Method

Rhubarb and strawberry trif le
  • 1
    Place the rhubarb, sugar, water and lemon juice in a large saucepan. Bring to the boil on high, stirring.
  • 2
    Reduce the heat to low and simmer, stirring occasionally, for 10-15 minutes or until the mixture is thick and pulpy. Allow to cool.
  • 3
    Layer the sponge slices, rhubarb mixture, strawberry halves and custard in individual serving glasses or dishes, finishing with the rhubarb mixture and strawberry halves.
  • 4
    Serve topped with cream or mascarpone.

Notes

Rhubarb comes in bunches and needs all leaves trimmed away and stalks washed before cooking. Any leftover rhubarb puree is delicious served with muesli or cereal for breakfast, or topped with a favourite crumble mixture.

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