Ingredients

• 800ml pure (thin) cream
• 4 fresh unsprayed roses, stems removed
• 3 eggs, plus 3 egg yolks
• 1/2 cup (110g) caster sugar
• 500g rhubarb, stalks trimmed
• Grated zest of 1 orange, plus juice of 2 oranges
• 1/2 firmly packed cup (110g) brown sugar
• 2 tbs chopped pistachios

• Génoise sponge

• 3 eggs
• 1/2 tsp vanilla extract
• 1/3 cup (75g) caster sugar
• 1/2 cup (75g) plain flour, sifted
• 1 tbs cornflour, sifted
• 40g unsalted butter, melted, cooled
• 50ml dry fino sherry

• Syllabub

• 1/4 cup (60ml) dry fino sherry
• 2 tbs brandy
• Grated zest of 1 lemon, plus 2 tbs lemon juice
• 1 tbs caster sugar
• 1 tbs rosewater (see Notes)
• 300ml thickened cream, chilled, lightly whipped

Description

Rhubarb & Rose Trifle Recipe - Place The Cream In A Pan Over Medium Heat And Bring To Just Below Boiling Point. Remove From The Heat. Add Whole Roses, Reserving 12 Petals To Garnish. Cool, Then Chill Overnight....

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