Rhubarb Trifle; grenadine poached rhubarb, madeira-soaked sponge, zesty orange, saffron ginger custard, cream topped with caramelised nuts.
Succumb to your whims. And, smatter into small pieces of pure indulgent ecstasy.
This dish will topple your belief that vegan food can’t be super yummy.
- When you’ve got a decadent Christmas party and need that wow factor as your guests whoop in delight. The effort and tucking in will be well worth it. Trust me
- When you’ve got new neighbours move in. And, as a little welcoming gift, give them a couple of small helping bowls for them to indulge in. But also, to feel greeted into your hoodie
- When you’ve just celebrated finishing that job you really hated. And, utterly ecstatic that life can start again. Tomorrow is a new day. Tomorrow is a new adventure
Rhubarb Trifle started out as an experiment. I wanted the crumbly texture of a cake but I also wanted a creamy flavour. I like the fact that I have poached rhubarb in this dish which has a lush tasting delicacy to it. Not only is the sponge crunchy but soft too. The custard is light. And, the caramelised nuts are to die for.
I use Kuzu for the custard. Kuzu is a Japanese starch. I love it for my custard recipes. It is light and fluffy and just makes any custard frothy and yummy.
This dish is vegan and gluten-free, and British cuisine.
You can find
My Sponge Finger recipe here.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.