Mark Greenaway Recipe: ‘Posh’ Rhubarb Trifle

Posh rhubarb trifle. Picture: Paul Johnston
Posh rhubarb trifle. Picture: Paul Johnston
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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.


Serves 4


For the Shortbread Granola with Pistachios:

300g plain flour

200g butter

100g caster sugar

100g pistachios, shelled

For the Poached Rhubarb with Hibiscus:

2 sticks of rhubarb

100ml water

100g caster sugar

5g dried hibiscus flowers

For the Rhubarb Crisps:

300g rhubarb puree

100g icing sugar

The juice of half a lime

For the Rhubarb Meringue:

2 egg whites

150g caster sugar

A few rhubarb crisps

For the Crème Brûlée Mix:

500ml double cream

7 egg yolks

120g caster sugar

2 vanilla pods

For the Rhubarb Compote:

150g rhubarb, finely diced

100g caster sugar

50ml water

Seeds of 1 vanilla pod


For the Shortbread Granola with Pistachios:

Cream the butter and sugar together. Mix in the pistachios and mix in the flour. Roll the mixture into logs, wrap in clingfilm and place in the freezer for at least 1 hour.

Once frozen, preheat the oven to 180C.

Unwrap the logs and grate them onto a silicon mat or lined baking tray.

Bake for 9-10 minutes till golden brown.

Break up with a fork and leave to cool.

For the Poached Rhubarb with Hibiscus:

Cut the rhubarb into 2 inch sticks.

Boil the water, sugar and hibiscus till the sugar melts. Add in the rhubarb and simmer very gently until the rhubarb is slightly tender.

For the Rhubarb Crisps:

Preheat the oven to 80C.

Blend together all of the ingredients.

Pass through a fine sieve onto a silicon mat or lined baking tray. Spread to an even thickness.

Place the tray in the oven for 12 hours.

After 12 hours, turn out on to a chopping board and cut into equilateral triangles or desired shape. Return to the oven for a further 8 hours.

For the Rhubarb Meringue:

Place the egg whites and sugar into a medium metal bowl. Place the bowl over a bain marie.

Stir the egg whites and sugar until the sugar has completely dissolved.

Remove from the heat.

Place the egg white mixture into a mixer and whisk on full for 8 minutes or until slightly cooled.

Spoon into a piping bag. Pipe the meringues on to a lined baking tray.

Blitz a few of the rhubarb crisps in a spice blender and sprinkle the powder over the meringue. Bake at 130C for 15 minutes

For the Crème Brûlée mix:

Scrape seeds out of vanilla pods, add to eggs yolks and sugar and whisk thoroughly.

Bring the cream and vanilla pods to a simmer.

Pour the cream through a fine sieve straight onto the eggs yolk mixture desired shape cooled meringues.

Put the mixture in a clean pan and place back on the heat.

Cook out to 82C using a thermometer.

Pass through a fine sieve onto a tray and chill till set. Once set, decant into a bowl and whisk to break down the crème brûlée.

Spoon into a piping bag and chill till required.

For the Rhubarb Compote:

Using the sugar make a dry caramel in a non-stick pan. Deglaze with water and vanilla seeds. Immediately pour over the diced rhubarb. Clingfilm and chill until required.

Serve in glasses as above.