Rhubarb & Custard Trifle Recipe

Introduction

This Rhubarb & Custard Trifle is a delightful layered dessert featuring tart rhubarb compote, creamy vanilla cardamom custard, and fresh raspberries. It’s perfect for a crowd and combines textures and flavors that are sure to impress.

Ingredients

• 500 grams rhubarb (ends removed)
• 50 grams granulated sugar (more if not using forced rhubarb)
• 2 oranges, juiced
• 50 grams corn starch
• 150 grams granulated sugar
• 500 grams whole milk
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 4 egg yolks (standard large eggs)
• 1/2 teaspoon cardamom seeds (ground)
• 40 grams salted butter (soft)
• 400 grams heavy whipping cream (cold)
• 50 grams granulated sugar
• 60 nilla wafers (more or less as needed depending on your bowl)
• 650 grams fresh raspberries (rinsed and dried)

Instructions

1. Step 1: Prepare the rhubarb compote by chopping rhubarb into 1 to 2-inch chunks. Place in a medium pot with 50 grams sugar and orange juice. Cook covered on medium-low heat for about 5 minutes until bubbling, then uncover and stir every 5 minutes until thick and syrupy. Cool to room temperature.
2. Step 2: For the vanilla cardamom cream, whisk corn starch and 100 grams sugar in a pot. Add milk, egg yolks, salt, vanilla, and ground cardamom; whisk to combine. Heat over medium-low, whisking constantly until thickened. Remove from heat and whisk in butter until smooth. Strain into a bowl, cover with plastic wrap, and cool completely.
3. Step 3: Whip cold heavy cream with 50 grams sugar until medium stiff peaks form. Lightly whisk cooled pudding, then fold in one quarter of whipped cream. Add the rest of the cream in two additions, folding gently to maintain lightness.
4. Step 4: Begin layering the trifle by placing a single layer of nilla wafers in your serving dish. Spread about 1/2 inch of the cream on top, then add a thin layer of rhubarb compote and a few raspberries. Cover with about 1/4 inch of cream to cover the fruit.
5. Step 5: Repeat layers of wafers, cream, compote, raspberries, and cream until ingredients are used or the dish is nearly full, finishing with about 1/2 inch of cream on top. Cover with plastic wrap and refrigerate for at least 12 hours.
6. Step 6: Before serving, remove plastic wrap and top with fresh raspberries or your preferred garnish. Serve using a large spoon or ice cream scoop.

Tips & Variations

• Use forced rhubarb if available for a sweeter compote and reduce added sugar accordingly.
• Substitute nilla wafers with sponge cake or ladyfingers for a different texture.
• For a citrus twist, add a little orange zest into the custard mixture.
• Chill all dairy ingredients beforehand to help the cream whip faster and hold shape.

Storage

Store the assembled trifle covered with plastic wrap in the refrigerator for up to 2 days. The wafers may soften over time, which adds to the creamy texture. Reheat is not recommended as this dessert is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the compote and custard ahead of time?

Yes, both the rhubarb compote and custard can be made a day or two in advance and stored covered in the fridge. Just assemble the trifle when ready to serve.

What can I use if I don’t have cardamom?

If cardamom is unavailable, you can omit it or substitute with a small pinch of cinnamon or nutmeg for a warm spice note.

Rhubarb & Custard Trifle Recipe

Print Recipe

★★★★★

4.5 from 140 reviews

This Rhubarb & Custard Trifle is a stunning layered dessert featuring tart rhubarb compote, creamy vanilla cardamom custard folded with whipped cream, fresh raspberries, and crisp nilla wafers. The trifle is assembled into a large serving bowl and refrigerated to set, making it perfect for parties or special occasions where elegance and flavor combine in every spoonful.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 13 hours 10 minutes (including chilling time)
• Yield: 18 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Rhubarb Compote

• 500 grams rhubarb (ends removed)
• 50 grams granulated sugar (more if not using forced rhubarb)
• 2 oranges, juiced

Vanilla Cardamom Cream

• 50 grams corn starch
• 150 grams granulated sugar (divided; 100 grams for custard, 50 grams for whipping cream)
• 500 grams whole milk
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 4 large egg yolks
• 1/2 teaspoon ground cardamom seeds
• 40 grams salted butter (softened)
• 400 grams heavy whipping cream (cold)

Assembly

• 60 nilla wafers (adjust quantity as needed depending on bowl size)
• 650 grams fresh raspberries (rinsed and dried)

Instructions

1. Prepare Rhubarb Compote: Rinse the rhubarb stalks and chop off the ends. Cut into 1″ to 2″ chunks and place in a medium pot. Add 50 grams sugar and orange juice. Cover and cook over medium-low heat until bubbling, about 5 minutes. Remove lid and continue cooking, stirring every 5 minutes until thick and syrupy. Pour into a shallow bowl and cool to room temperature; refrigerate if not using immediately.
2. Make Vanilla Cardamom Custard: In a medium pot, whisk corn starch and 100 grams sugar. Pour in milk and whisk until combined. Add egg yolks, salt, vanilla bean paste, and ground cardamom, whisking all together. Cook over medium-low heat, whisking constantly and scraping pot bottom and edges until custard thickens noticeably. Remove from heat and whisk in the softened butter until smooth. Strain through a fine mesh sieve into a shallow bowl. Cover surface with plastic wrap to prevent skin and cool completely.
3. Whip Cream: In a large bowl, whip the cold heavy cream with 50 grams sugar on high speed until medium stiff peaks form.
4. Combine Custard and Whipped Cream: Transfer cooled custard into a mixing bowl and lighten by whisking quickly. Fold in about one-quarter of the whipped cream to deflate the custard slightly, then gently fold in the remaining whipped cream in two additions, maintaining the airy texture.
5. Assemble the Trifle: In a chosen serving dish, create a base layer of nilla wafers, then spread a 1/2″ thick layer of cream. Add a thin layer of rhubarb compote followed by a few raspberries. Add another thin 1/4″ layer of cream to cover the fruit. Repeat layering wafers, cream, rhubarb, and raspberries until ingredients or space run out, finishing with a thick 1/2″ cream layer on top.
6. Chill and Serve: Cover the trifle surface with plastic wrap to prevent skin formation and refrigerate for at least 12 hours to set. Before serving, remove plastic wrap and top with fresh raspberries or desired garnish. Serve with a large spoon or ice cream scoop for best presentation.

Notes

• Use forced rhubarb if available for less sugar, otherwise adjust sugar to taste.
• Make sure to whisk custard continuously to avoid lumps and prevent burning.
• Cover custard surface with plastic wrap immediately after cooking to avoid skin formation.
• Folding whipped cream gently maintains a light, airy texture in the final cream.
• Refrigerate the trifle overnight to allow flavors to meld and for the dessert to set properly.
• Adjust the number of nilla wafers depending on serving dish size and layers desired.

Keywords: Rhubarb trifle, custard dessert, layered trifle, British dessert, rhubarb compote, creamy trifle, cardamom custard, nilla wafers, raspberry dessert