Rhubarb & orange trifle

Rhubarb & orange trifle

A twist on traditional trifle for a special occasion.

By , 21 September 2015
Rhubarb & orange trifle
  • Ready in: 90 mins
  • Serves: 8
  • Price: £1.40 per serving
Nutritional Info
Each 223g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 2311KJ 552KCAL
of your reference intake.
Typical energy values per 100g: 1036kJ/248kcal.
  • 1 orange
  • 150g caster sugar
  • 400g rhubarb (trimmed weight), cut into 4cm pieces
  • 4 Asda Trifle Sponges
  • 4 tsp Asda Shredless Orange Marmalade
  • 3 tbsp Cointreau (or orange liqueur or orange juice)
  • 500g pot Asda Extra Special Creamy Custard
  • 250g pot Asda Mascarpone
  • 300ml double cream
  • Pre-heat the oven to 200C/180C Fan/Gas 6. To make the candied zest (for decorating), remove the orange zest using a vegetable peeler, taking care not to include any white pith. Cut into thin strips. Put 50g sugar in a pan with 150ml water and heat until dissolved. Add the zest and simmer for 10 minutes or until tender. Drain and leave to cool.

  • Put the rhubarb in a single layer in a shallow greased dish and sprinkle on the rest of the sugar. Add the juice from the orange, cover with foil and cook in the oven for 15 minutes.

  • Remove the foil, turn the pieces over and cook, uncovered, for 10 minutes. Leave to cool. Drain and reserve the juice.

  • Split the sponges and sandwich with marmalade. Cut each into three pieces and put in the base of a trifle bowl or individual dishes. Mix 5 tbsp rhubarb juice with the liqueur and sprinkle over the sponges. Put the rhubarb on top.

  • Mix the custard with the mascarpone and spoon over the rhubarb. Level the top and chill for 20 minutes.

  • Whip the cream until it just holds its shape and spread on top. Decorate with candied zest.