This is a lovely way to use rhubarb and makes a great centre piece for a party
Ingredients:
- 1 x Roasted rhubarb (see ‘goes well with’, below)
- 284ml carton double cream
- 500ml carton thick Devon custard
Directions:
- Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.
- Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.
Nutrition per serving:
- kcal654
- fat49g
- saturates28g
- carbs52g
- sugars38g
- fibre2g
- protein5g
- salt0.3g