Desserts

Rhubarb custard trifle

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 6

Time to make: 30 mins , plus rhubarb cooling

Hands-on time: 5 mins

Ingredients

More weights & measures

400g rhubarb, sliced (about 4 cups)

1 orange, zest and juice

¼ cup soft brown sugarlight brown cane sugarX

1 teaspoon ground ginger or cinnamon

1 quantity vanilla custard, heated

1 cup reduced-fat Greek yoghurt

½ cup frozen raspberries, defrosted

8 sponge fingers, broken up

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Instructions

1 Preheat oven to 190°C. Place rhubarb in dish with orange juice, half the zest, sugar and ginger. Cover tightly with tinfoil and cook for 25 minutes until tender. Leave to cool.

2 To assemble trifle, mix cooled rhubarb with custard and yoghurt and three-quarters of the raspberries.

3 Spoon some rhubarb custard into each serving dish. Add some sponge fingers to each. Top with remaining rhubarb custard. Chill well before serving. Decorate with reserved raspberries and remaining orange zest.

Nutrition Info (per serve)

Calories 170cal

Kilojoules 710kJ

Protein 7g

Total fat 4g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 20g

Dietary fibre 2g

Sodium 60mg

Calcium 260mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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