Rhubarb And Orange Trifle Recipes

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RHUBARB AND ORANGE TRIFLE



Rhubarb and Orange Trifle image

Make and share this Rhubarb and Orange Trifle recipe from Food.com.

Provided by hectorthebat

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 orange
150 g sugar
400 g rhubarb
4 single trifle sponge cakes
4 teaspoons marmalade
3 tablespoons Cointreau liqueur
500 g custard
250 g mascarpone cheese
300 ml double cream

Steps:

  • Preheat the oven to 200°C 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 into 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 5tbsp rhubarb juice with the liqeur 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 the top with candied zest.

Nutrition Facts : Calories 707.5, Fat 25.3, SaturatedFat 13.8, Cholesterol 321.4, Sodium 298.7, Carbohydrate 115.6, Fiber 1.8, Sugar 30.4, Protein 8.6

EASY RHUBARB TRIFLE



Easy Rhubarb Trifle image

Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.) It's more like a simplified trifle, as it has no custard sauce or whipped cream, but it's rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb's syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.

Provided by David Tanis

Categories     cakes, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1 1/2 pounds rhubarb, tough peels removed, cut into 3/8-inch pieces
1 cup/200 grams plus 2 tablespoons granulated sugar
2 tablespoons Cointreau or triple sec
1 tablespoon Campari
1 tablespoon brandy or Cognac
1 cup/250 grams (8 ounces) mascarpone
1 cup/250 grams (8 ounces) crème fraîche
1 teaspoon grated orange zest
About 20 store-bought ladyfingers, or use poundcake or sponge cake
Fresh rose petals, organic or unsprayed, for garnish (optional)

Steps:

  • Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
  • Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
  • Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
  • Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
  • Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
  • Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.

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