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.