• Save to your scrapbook
  • Save to your scrapbook

    Trish Deseine’s Rhubarb and white chocolate trifle

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Trish Deseine’s Rhubarb and white chocolate trifle

    White chocolate gets a bad press, and unfairly so. Seek out the best kind, its creamy sweetness works well with the rhubarb’s tartness.

    • Preparation time: 20 minutes, plus 3-4 hours chilling

    Serves: 6


    • 400g fresh rhubarb, chopped
    • 3 tbsp sugar, plus extra to taste
    • 7 strawberries, hulled and sliced
    • 12 Bisconova Savoiardi lady fingers
    • 100ml dessert wine or Marsala
    • ½ tbsp Cooks’ Ingredients sugar sprinkles
    • 250g white chocolate, 200g chopped, 50g grated
    • 500ml essential Waitrose double cream


    1. Put the chocolate in a bowl. Bring the cream to the boil; pour it over. Leave for a few minutes, then stir until smooth. Cool for 2–3 hours
    2. Poach the rhubarb with the sugar in 2 tbsp water for about 10 minutes, until it is soft and has produced plenty of juice. Remove from the heat; add extra sugar to taste if needed. Add the strawberries. Cool.
    3. Arrange the lady fingers in the bottom of a large bowl. Pour over the wine, then the cooled rhubarb; place in the fridge for about 3 hours
    4. Whip the white chocolate mixture until thick and creamy; spoon over the rhubarb. Put back in the fridge.
    5. To serve, sprinkle with the grated chocolate and sugar sprinkles.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars