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White chocolate and rhubarb trifles

White chocolate and rhubarb trifles

A great dessert for dinner parties as these can be prepared in advance. The sharpness of the rhubarb is perfectly complimented by the creamy white chocolate, both set off with crunch Savoiardi biscuits and a touch of rum. 

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  • Serves4
  • CourseDessert
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 600g forced rhubarb, cut into 5cm lengths
  • 75g caster sugar
  • 100ml dark rum (or orange juice)
  • 15g fresh root ginger, thickly sliced
  • 200g pack Savoiardi biscuits
  • 150g white chocolate, plus extra to serve if liked
  • 300ml double cream


  1. Preheat the oven to 200 degrees C, gas mark 6. Toss the rhubarb, sugar, 50ml rum (or orange juice) and ginger together in a baking dish and spread out in a single layer. Cover with foil and roast for 15 minutes. Uncover and baste with the juices. Roast for another 5-10 minutes, until the rhubarb is tender, but not collapsed. Set aside to cool then remove the ginger.

  2. Divide the biscuits between 4 glasses or glass serving bowls, breaking them into pieces to make them fit. (Alternatively, use one medium-sized trifle bowl.) Sprinkle evenly with the remaining 50ml rum (or orange juice). Spoon the rhubarb and cooking juices over the biscuits.

  3. For the ganache, chop the white chocolate and put in a heatproof bowl. Heat 150ml cream in a saucepan until just boiling then pour over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Set aside to cool completely. Add the remaining 150ml cream then whip with electric beaters until soft peaks form. Pipe in swirls or spoon over the rhubarb layer. Chill for 2 hours or up to 24 hours. If liked, grate a little extra white chocolate directly over the trifles to serve.


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