Photo: Art Rachen
Rhubarb and honeycomb trifle
31 ingredients
1 hr
Serves 4
openrecipes
Rhubarb poached in ginger and lime, mixed into a trifle with sponge and honeycomb spinkled cream.
Estimated Nutrition (whole recipe, rough)
1023
Calories
28g
Protein
32g
Fat
144g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Dessert Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
| Syrup | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g/3½oz butter
- 100g/3½oz sugar
- 2 free-range eggs
- 100g/3½oz self-raising flour
- 40ml/3 tbsp sherry
- 250g/9oz milk
- ½ vanilla pod
- 40g/1½oz egg yolk
- 65g/2¼oz sugar
- 20g/¾oz custard powder
- 2 gelatine
- 15g/½oz fresh root ginger
- ½ lime
- 75g/2¾oz dessert wine
- 250g/9oz sugar
- 200g/7oz sugar
- 40g/1½oz honey
- 70g/2½oz glucose
- 18g/¾oz baking powder
- 330g/11½oz rhubarb
- 250ml/9fl oz poaching syrup
- 250g/9oz reserved poaching syrup, after rhubarb
- 2 gelatine
- 250g/9oz pastry
- 125g/4½oz double cream
- 40g/1½oz honeycomb
- 250g/9oz honeycomb
- 125g/4½oz double cream
- 13g/½oz honey
- 40g/1½oz honeycomb
- 150g/5½oz sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes