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Rhubarb Trifle

Caramelized rhubarb is a tangy counterpart to creamy whipped mascarpone in this fresh dessert.

Serves 4
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
644 calories per serving


> 2 1/2 cups rhubarb
> 1 cup sugar
> 2 whole cloves
> 1/2 cup heavy cream
> 1 (8 oz) tub mascarpone cheese
> 1 orange
> 12 ladyfingers


Trim the ends of the rhubarb and peel away the woody skins. Cut into ½-inch pieces. Set aside 1 tbsp of sugar. Put the rhubarb, sugar, ½ cup water and cloves in a saucepan and bring to a boil. Let boil for 5 min. and reduce to a simmer on medium heat for 12-15 min. or until liquid is reduced and rhubarb begins to caramelize. Pour through a sieve and collect the juice (discard the cloves). Leave the rhubarb and the juice to cool.
Meanwhile, whip the cream with the remaining 1 tbsp sugar until soft peaks form, and then whip in the mascarpone. Zest the orange. Tear the ladyfingers into pieces and divide among 4 dessert bowls. Sprinkle ladyfingers with rhubarb syrup and top with mascarpone and stewed rhubarb. Garnish with the orange zest.


Instead of whole cloves, you can add star anise or a split vanilla bean to the poaching liquid.

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