An easy spring and summer trifle from Angela Hartnett’s ” A Taste of Home”
Ingredients
- 8 sponge fingers
- 2 tbsp sweet sherry
- 500 g rhubarb cut into 5cm pieces
- 50 g sugar
- 1 x 500g tub fresh custard
- 250 ml double cream
- flaked almonds to garnish optional
Servings:
Instructions
- Put the sponge fingers in a small bowl. Add the sherry and set aside to soak.
- Heat the butter in a frying pan and gently saute the rhubarb until it is soft. add the sugar and stir well, then leave to cool.
- Put the soaked sponge fingers in the bottom of a serving bowl. Pile on the cooked rhubarb and top with the custard.
- Whip the cream and spoon on top of the custard.
- Sprinkle with flaked almonds to finish.
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