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    Trish Deseine’s Rhubarb and white chocolate trifle

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    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.

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