Rhubarb Trifle (Mum’s)

4.0/5 rating (6 votes)
  • Serves: 6-8
  • Prep Time: 25 mins
  • Ready in: 20 mins
  • Difficulty: Easy
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Rhubarb Trifle (Mum’s)
This is a recipe my mum made and is totally delicious, it sends me back to my childhood as soon as I taste it. Mmmm!


  • 300g rhubarb, chopped into small chunks
  • 150g sugar
  • juice 1 large lemon
  • 2 tsp vanilla paste
  • 1 Swiss roll (I use Co-Op Raspberry Swiss Roll) 
  • 1 x 135g raspberry jelly
  • 600mls boiling water
  • 2 x 75g sachets instant custard powder
  • 600mls double cream lightly whipped

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  • Chop the Swiss roll into small pieces and place into your serving bowl
  • Make up the jelly to the packet instructions and pour over the Swiss roll, cool and chill until set
  • Place the rhubarb into a saucepan and add the lemon juice, vanilla and a little water
  • Cook over a medium heat until the rhubarb is soft and cooked, cool
  • Make up the 2 packets of instant custard but only add half the boiling water recommended, this is to make sure the get a firm set custard, whisk until thick
  • Cool slightly
  • Meanwhile spoon ¾ of the cooled rhubarb onto the set jelly and sponge
  • Pour over the custard and cool then chill well
  • Spoon over the lightly whipped cream and spoon the rest of the rhubarb in the centre of the cream
  • Re-chill and serve

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