Edinburgh Evening News 41 - 'Posh' Rhubarb Trifle

March 17, 2015

This week I’m sharing a recipe for my version of rhubarb trifle. As with many of my recipes, there are a few elements to put together.


If trying this at home then don’t feel that you have to try every element, you can pick and choose. This dish is really adaptable; you can use whatever fruit is in season.


It is somewhat different to a classic trifle as it has no jelly in it; instead it has meringues and a pistachio shortbread crumble. Why is it ‘posh’? I hear you ask. Well it looks posh and complicated but as you will see from the recipe, with a little bit of effort you really can make it look amazing.


You can find the full recipe here.




Please reload

Featured Posts

Secret Pre-order Launch Party

May 20, 2016

Please reload

Recent Posts

July 31, 2018

Please reload

Follow Us
Search By Tags
Please reload

© 2019 Mark Greenaway Restaurants. Created by Kym McWilliam