Method:
1. Combine the sugar, water, and vanilla pod in a heavy-based saucepan set over a moderate heat, stirring until the sugar has dissolved.
2. Once the sugar has dissolved, stir in the rhubarb and remove the pan from the heat. Cover and let cool to room temperature.
3. Once the rhubarb has cooled to room temperature, whip the cream with the icing sugar in a large mixing bowl until softly peaked.
4. Pulse the sponge cubes in a food processor until you have even crumbs. Divide between four serving glasses and sprinkle over the sherry; make sure to reserve a few sponge crumbs for a garnish.
5. Top with the stewed rhubarb and follow with the whipped cream. Garnish with the reserved sponge crumbs before serving.
Tip: The trifles can be chilled before serving as well.
For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.
-
Serves:
4
-
Time needed:
30 minutes
-
Difficulty
Easy
Ingredients
- 250 g | 1 cup caster sugar
- 300 ml water
- 1 small vanilla pod, split lengthwise
- 4 - 5 rhubarb stalks, leaves trimmed and discarded, stalks cut into even pieces
- 500 ml double cream
- 60 g | 1/2 cup icing sugar
- 450 g | 3 1/2 cups readymade sponge cake, cut into cubes
- 2 tbsp cream sherry
Rhubarb Nine Ways
