Ingredients
Custard
½ Cup Superfine Sugar
1 Cup Heavy Whipping Cream
1-3/4 Cup Whole Milk
2 Teaspoons Vanilla Extract
2 Tablespoons Cornstarch
4 Large Egg Yolks
Rhubarb:
6 Cups Rhubarb, chopped and washed
Zest of an orange
2 Tablespoons Orange Juice
1-3/4 Cup Heavy Whipping Cream
¼ Cup Pistachios, chopped
Reserve ¼ Cup Rhubarb to decorate the top
2 5-Ounce Pound Cakes, baked and torn into 1” pieces
1 Tablespoon Grand Marnier (optional)
Directions
Chop and wash the rhubarb. Place it in a large saucepan with a lid.
Add the orange zest, orange juice, and star anise.
Gently heat and simmer for 20 minutes until it starts to soften.
In a heavy-based saucepan, mix the superfine sugar, cornstarch and egg yolks. Gradually add the cream and milk, whisking until smooth (the lumps will smooth out). Stir over medium heat until the mixture is very thick. Just before it boils, stop whisking and remove from the heat. Cover the custard with cling film directly onto its surface to prevent skin from forming. Set aside to cool.
Whip the cream until soft peaks form.
Place 1/3 of the cake pieces on the base of your serving bowl.
If using Grand Marnier, pour a tablespoon over and let it soak for a moment.
Add 1/3 of the softened rhubarb, followed by 1/3 of the custard layer, and then 1/3 of the whipped cream. Repeat the layering two more times.
Decorate with chopped pistachios and the ¼ cup of reserved rhubarb sauce.
You could serve the trifle in a large bowl or individual ramekins. Place the trifle in the fridge for a couple of hours before serving or make it the day before.
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