Nigella Rhubarb and Custard Trifle is made with pink forced rhubarb, double cream, red vermouth, egg yolks, vanilla, and caster sugar. This recipe creates a nostalgic and luxurious layered dessert. It takes about 1 hour of active prep plus overnight chilling and serves 8–10.
Ingredient
For the Custard:
- 600ml double cream
- 1 vanilla pod or 2½ teaspoons vanilla paste (or extract)
- 6 large egg yolks
- 2 tbsp + 2 tsp caster sugar
- 1 tbsp + 1 tsp cornflour
For the Base:
- 1kg pink forced rhubarb
- 250g caster sugar
- 175ml red vermouth
- 12 trifle sponges
For the Topping:
- 300ml double cream
- 3 tbsp (20g) chopped or nibbed pistachios
Instructions
- Make the Custard: Heat cream with vanilla. In a bowl, whisk yolks, sugar, and cornflour, then slowly add warm cream. Cook gently until thick, then chill.
- Roast Rhubarb: Cut rhubarb, coat with sugar, cover with foil, and bake at 200ºC/180ºC Fan for 30 minutes. Collect juices.
- Make Syrup: Set aside 125ml of juice and reduce it in a saucepan until syrupy.
- Assemble Base: Arrange sponges in trifle dish. Mix 175ml rhubarb juice with vermouth, pour over sponges.
- Layer Rhubarb: Add roasted rhubarb and any extra juice over the soaked sponge.
- Add Custard: Once cold, spoon custard over the fruit. Smooth top and chill overnight.
- Top and Finish: Whip cream softly, spoon over custard. Drizzle with syrup and scatter pistachios.
Recipe Tips
- Forced Rhubarb Only: Avoid green summer rhubarb; pink forced rhubarb gives the best texture and flavor.
- Custard Control: Take it slow and use a whisk if it thickens too fast.
- No Alcohol: Sub orange juice for vermouth if needed.
- Chill Overnight: Critical to let the layers set and flavors meld.
What To Serve With Rhubarb and Custard Trifle
This decadent dessert is wonderful on its own but pairs beautifully with buttery shortbread, sweet white wine like Moscato, or a light citrus sorbet for contrast.
How To Store Rhubarb and Custard Trifle
Refrigerate: Cover and store in the fridge for up to 3 days.
Freeze: Not recommended—custard and cream don’t freeze well.
Rhubarb and Custard Trifle Nutrition Facts (Per Serving)
- Calories: 480 kcal
- Total Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 32g
- Sugar: 28g
- Protein: 5g
- Sodium: 60mg
FAQs
Can I use store-bought custard?
Yes, about 750ml will do. It’s sweeter and runnier but still works.
Can I substitute another fruit?
Yes—roasted strawberries or frozen raspberries are great alternatives.
Is chilling overnight necessary?
Absolutely, it sets the custard and deepens the flavor.
Can I make it alcohol-free?
Yes, use orange juice instead of red vermouth.
Can I prepare it in advance?
Yes! This dessert is best when made a day ahead.
Nigella Rhubarb and Custard Trifle Recipe
Description
A luscious trifle layered with tangy rhubarb, silky custard, and rich cream, topped with pistachios and a jewel-bright syrup.
Ingredients
Instructions
- Infuse vanilla in cream; whisk yolks with sugar and cornflour.
- Add cream to yolks and cook gently to thicken.
- Roast rhubarb; reserve juices.
- Reduce some juice to syrup.
- Layer soaked sponges in dish, then rhubarb.
- Add custard, chill overnight.
- Top with whipped cream, syrup, and pistachios.
Notes
- Use forced rhubarb for color and softness.
- Chill custard well before assembly.
- Adjust syrup sweetness to taste.
- Avoid freezing; this dessert is best fresh.