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Rhubarb & Custard Trifle

Decadent Rhubarb & Custard Trifle That Everyone Will Love

This Rhubarb & Custard Trifle blends tangy rhubarb compote, creamy custard, and crunchy layers, making it a delightful no-bake dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 12 hours
Total Time 12 hours 40 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Compote
  • 1 pound Rhubarb Adds tartness and structure; substitute with peaches if desired.
  • 1 cup Granulated Sugar Adjust based on tartness of rhubarb.
  • 1 orange Oranges (Juiced) Fresh oranges preferred for best flavor.
For the Vanilla Cardamom Custard
  • 1/4 cup Corn Starch Thickens the custard.
  • 2 cups Whole Milk Can use non-dairy milk for lighter version.
  • 1/4 teaspoon Fine Sea Salt Enhances flavor.
  • 1 teaspoon Vanilla Bean Paste/Extract High-quality brands yield better flavor.
  • 4 large Egg Yolks Provides creaminess.
  • 1/4 teaspoon Cardamom Seeds (Ground) Optional, but recommended for flavor.
  • 2 tablespoons Salted Butter Can use unsalted if preferred.
  • 1 cup Heavy Whipping Cream Whipped to medium peaks.
For the Trifle Assembly
  • 1 package Nilla Wafers Layer base providing texture.
  • 1 cup Fresh Raspberries Can substitute with strawberries.

Equipment

  • Medium saucepan
  • pot
  • Large mixing bowl
  • electric mixer
  • fine sieve
  • clear dish

Method
 

Preparation Steps
  1. Chop the rhubarb into small pieces and place in a medium saucepan. Add sugar and orange juice. Cook over low heat until bubbling, then simmer uncovered for about 10 minutes until thickened. Remove from heat and let cool slightly.
  2. In a pot, whisk together corn starch, sugar, milk, egg yolks, sea salt, and cardamom. Heat over medium-low, whisking constantly for 8-10 minutes until thickened. Remove from heat, stir in butter, and strain through a fine sieve. Allow to cool.
  3. In a large bowl, pour cold heavy cream with sugar. Whip on high speed until medium-stiff peaks form. Fold one-third into the cooled custard and then gently fold the rest until smooth.
  4. Layer in a clear dish starting with Nilla wafers, followed by custard, rhubarb compote, and raspberries. Repeat layers, finishing with custard on top. Cover and refrigerate for at least 12 hours.
  5. Once set, remove from fridge, arrange raspberries on top, and serve in portions showcasing the layers.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 48gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 150mgPotassium: 240mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 5mgCalcium: 120mgIron: 0.5mg

Notes

This trifle can be customized with different fruits and cookie bases. Use high-quality ingredients for better flavor.

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