Old-fashioned Rhubarb Trifle

Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version, and the sharp, fragrant acidity of the rhubarb makes it a very light and refreshing dessert for spring and early summer.

• 1 lb 8 oz (700 g) fresh rhubarb
• 4 oz (110 g) golden caster sugar
• grated zest and juice 1 orange
• 2 oz (50 g) pecans
• 6 trifle sponges
• 3 level tablespoons marmalade
• 4 fl oz (120 ml) Sercial (dry) Madeira
• about 10 fl oz (275 ml) freshly squeezed orange juice
• 1 x 11 g sachet gelatine powder
• 12 oz (350 g) fresh custard
• 7 oz (200 g) Greek yoghurt
• a little pouring cream (optional)

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need an ovenproof baking dish measuring 7½ inches (19 cm) square and 2 inches (5 cm) deep, and 6 individual serving bowls or 1 large trifle bowl with a capacity of 3½ pints (2 litres).

To prepare the rhubarb, cut it into 1 inch (2.5 cm) chunks and add these to the baking dish. Then sprinkle in the caster sugar, together with the zest and juice of the orange. Now pop the whole lot in the oven without covering and let it cook for 30-40 minutes, until the rhubarb is tender but still retains its shape. At the same time, place the pecans in the oven and put a timer on for 7 minutes to toast them lightly, then you can either leave them whole or chop them roughly.

While the rhubarb is cooking, slice the trifle sponges in half lengthways, spread each half with the marmalade, then reform them and cut each one into 3 little sandwiches. Now arrange them either in the individual serving bowls or the large trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully over them, then leave it all aside so it can soak in.

When the rhubarb is cooked and has become completely cold, taste it – if it is a bit sharp, add a little more sugar. Take a draining spoon and carefully remove the chunks of rhubarb, placing them amongst the sponges. Now pour all the juices from the dish into a measuring jug and make this up to 18 fl oz (510 ml) with the orange juice.

Next, pour 8 fl oz (225 ml) of this into a small saucepan, scatter the gelatine over, whisk it and leave it to soak for 5 minutes. Then place the pan over a gentle heat and whisk everything until all the gelatine has completely dissolved – about 2 minutes – then return this to the remaining juice in the jug and give it all another good whisk. Now pour it over the sponges and rhubarb. When it is completely cold, cover it with clingfilm and leave in the fridge till completely set. The last thing you need to do is whisk the custard and Greek yoghurt together in a mixing bowl, then spoon this mixture over the set jelly.

Now cover with clingfilm again and chill until you're ready to serve. Don't forget to sprinkle the toasted pecan nuts over just before serving, and, although it doesn't strictly need it, a little chilled pouring cream is a nice addition.

Serves 6.

This recipe is taken from How to Cook Book Two and Delia's Vegetarian Collection. via DeliaOnline

Poached Pear and Raspberry Trifle

• 4 cups water
• 1 cup honey
• 2 vanilla beans, split lengthwise
• 4 firm but ripe Bosc or Bartlett pears, peeled, cored, halved
• 2 cups heavy cream, plus 2 cups heavy cream
• 6 egg yolks
• 1/2 cup sugar
• Prepared pound cake, about 12 ounces, crusts trimmed
• 3/4 cup Ruby Port or Marsala wine
• 4 cups fresh or frozen and thawed raspberries
• 1/4 cup confectioners' sugar
• 3 ounces bittersweet chocolate shavings

To poach the pears, in a medium saucepan, combine the water, honey, seeds scraped from 1 vanilla bean and vanilla bean. Bring to a boil and cook, stirring, until the honey dissolves. Add the pear halves, reduce the heat, cover and simmer until the pears are tender when pierced with a sharp knife, about 12 minutes. Transfer the pears with a slotted spoon to a cutting board and let cool slightly. Cut into thin slices.

To make the creme anglaise, in a small saucepan, bring 2 cups cream to a bare boil with the remaining vanilla bean and scraped seeds over medium heat. Remove from the heat and let cool slightly. In a medium bowl, beat the egg yolks and sugar until ribbons form. Gradually add 1 cup of the warm cream, and mix well. Add back to the pot with the remaining cream and stirring constantly cook over medium heat until thick enough to coat the back of a spoon. Remove from the heat and strain through a fine mesh strainer, discarding the vanilla bean. Press a piece of plastic wrap against the surface to prevent a skin from forming. Let cool slightly.

In a medium bowl, whip the remaining 2 cups cream with the sugar.

To assemble the trifle, cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle bowl (or a 1 1/2-quart decorative glass bowl), and slightly up the sides about 1-inch.

Drizzle the cake with Port. In a mixing bowl toss the berries with 2 tablespoons Port, stirring to bruise the berries slightly. Layer 1/3 of the pears over the top of the cake, then top with 1/3 of the creme anglaise, followed by 1/3 of the raspberries. Repeat the process, layering the remaining ingredients, finishing with the whipped cream on top. Decorate with chocolate shavings.

Emerill Lagasse recipe; Mary made at Christmas 2004

from the Food Network

8 servings

Orange Sauce for Gingerbread

• 1 1/3 cups juice plus 1 teaspoon zest from 4 large oranges
• 1/2 cup granulated sugar
• 4 teaspoons cornstarch
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter
• 1 tablespoon juice from a small lemon

1. In small sauce pan bring orange juice, sugar, cornstarch, and salt to boil over medium heat, stirring constantly. Continue to cook until sauce is thick and clear, about 1 minute.

2. Remove from heat, then stir in butter, lemon juice, and zest. Serve hot, warm, or at room temperature over gingerbread squares.