A lovely, summery trifle recipe which I made for my mum and dad yesterday for lunch. You will need to start the day before to set the jelly overnight.
Rhubarb compote- 6 sticks of rhubarb, 1 tbspn water and caster sugar to taste – I used roughly 75g
3 gelatine leaves or 1 sachet of gelatine granules
10 sponge fingers
175ml Rose Wine
80g Caster sugar
1 1/2 tsp Rose water
200ml whipping cream
1 punnet of strawberries, halved
A bar of good quality white chocolate
- Firstly make the jelly the night before. To do this, start by by making your rhubarb compote. Cut your sticks of rhubarb into about 2 inch size chunks and put them in a pan with a tablespoon of water and the sugar (I would start with a smaller quantity of sugar and you can always add to it later if you want, though I think keeping the rhubarb on the tarter side for this dessert works really well as the other layers are all sweet). Bring the rhubarb to the boil and heat until it has cooked through and is a soft and slightly mushy consistency.
- Once cooked, put the rhubarb in a sieve over a bowl and leave for 5 minutes to drain. You can give it a helping hand by stirring it round with a spoon to help push the liquid through. You should get about 200ml of liquid once you have squeezed all the liquid out.
- Put the sponge fingers on a plate and pour over a bout 6 tablespoons of the rhubarb liquid for them to absorb. Cover and leave the fingers to soak over night.
- If using gelatine leaves – Soak 3 leaves of gelatine in cold water for 5 minutes. Boil the kettle and make the liquid up to 375ml. Add 4 tablespoons of the rhubarb liquid in a small pan until bubbling and then remove from the heat. Squeeze the moisture out of the gelatine leaves and add them to the pan. Stir to dissolve, then pour into the bowl with the rest of the juice and mix well. Transfer to your serving bowl and put in the fridge to set overnight.
- If using gelatine granules– Boil the kettle and make the liquid up to 375ml. Add 1 sachet of the granules and whisk until they have dissolved. Transfer to your serving bowl and put in the fridge to set overnight.
- The next day, bring the wine and sugar to the boil in a small saucepan. Whisk until the sugar has completely dissolved and then remove from the heat and leave to cool completely. Once cooled, add the rose water.
- Whip the cream in a bowl to stiff peaks and fold in the cool rose syrup (this may cause the cream to split a bit and go runny but whisk it up again and you should get a thick but softer consistency than what you started with- this is ok!).
- To assemble- layer the soaked sponge fingers over the jelly, then put the rhubarb compote on top of the sponge fingers, then place your strawberries on top of the rhubarb. Pour the cream mix on top of the fruit. Finish by decorating with a few strawberries and a generous amount of white chocolate shavings or curls. You can do this by scraping a knife across the back of the chocolate bar to get some curls or by just grating it.