CHEF'S DELIGHT: Rhubarb Strawberry Trifle

- Recipe by Rosie Morgan-

the Pink haired pastry chef


This Rhubarb Strawberry Trifle is a little spin on the classic trifle dessert. This version has been made in glasses to make very generous individual servings. However, you could absolutely make this in a large serving bowl and scoop out more reasonable servings into bowls. This trifle is definitely inspired by an authentic, old-fashioned Irish trifle. This means there are usually layers of sponge (or in my grandmother’s case, swiss roll!), fruit cocktail (from the can), jelly, custard and cream.


200 grams vanilla cake cubes - about half a loaf cake or six cupcakes

200 grams rhubarb and strawberry compote or stewed rhubarb

500 grams prepared strawberry jelly (one packet of Chivers prepared)

200 grams prepared custard, cooled

250 grams cream

10 grams icing sugar

One to two drops red food colouring (optional)

200 grams fresh strawberries, chopped (optional, for decoration)


Begin by preparing one packet of strawberry jelly using the instructions given on the packet. I use Chivers jelly, which recommends adding 100 grams of water to the cubes in a measuring jug, heating in the microwave for one minute before whisking until smooth. You should then add cold water to make about 500ml of jelly. Set to one side and leave the jelly to cool slightly.

Cut the vanilla cake or cupcakes into cubes and place one large tablespoon of cake into the bottom of the glasses.

Add a tablespoon of stewed rhubarb or rhubarb strawberry compote and spread around a little.

Add another tablespoon of cubed cake and another tablespoon of stewed rhubarb or rhubarb strawberry compote.

Carefully pour the strawberry jelly into each glass, separating the jelly evenly between the 6 glasses.

Place in fridge and allow them to chill until set for at least two hours.

Prepare the custard by using custard powder or use pre-made or homemade custard that has been cooled.

Once the jelly is set, remove them from the fridge and add 1-2 tablespoons of custard on top and spread evenly to the edges.

In a mixing bowl, add the cream, icing sugar and red food colouring if using. Whisk for two to three minutes until it has been softly whipped and holds shape.

Spoon or pipe the cream on top of the custard in each trifle.

Add some freshly chopped strawberries on top.

Serve immediately or you can store leftovers by covering the top tightly with cling film in the fridge for up to three days.

Top tip

The trifle can last up to five days in the fridge if you don’t add the custard or cream until serving


Rosie Morgan is a freelance food photographer, food stylist and recipe developer. She can be found on Instagram or Facebook @pinkhairedpastrychef

You can also contact her at:


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