Easy Rhubarb Trifle

By David Tanis

Published May 28, 2019

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour, plus chilling
Rating
4(263)
Comments
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Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let’s not call it a tiramisù, because it’s really not authentic or traditional.) It’s more like a simplified trifle, as it has no custard sauce or whipped cream, but it’s rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb’s syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.

Featured in: A Trifle of Great Importance

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Ingredients

Yield:6 to 8 servings

  • 1 ½ pounds rhubarb, tough peels removed, cut into ⅜-inch pieces

  • 1 cup/200 grams plus 2 tablespoons granulated sugar

  • 2 tablespoons Cointreau or triple sec

  • 1 tablespoon Campari

  • 1 tablespoon brandy or Cognac

  • 1 cup/250 grams (8 ounces) mascarpone 

  • 1 cup/250 grams (8 ounces) crème fraîche

  • 1 teaspoon grated orange zest

  • About 20 store-bought ladyfingers, or use poundcake or sponge cake

  • Fresh rose petals, organic or unsprayed, for garnish (optional)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.

  2. Step 2

    Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about ½ cup. Stir in brandy.

  3. Step 3

    Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.

  4. Step 4

    Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into ½-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.

  5. Step 5

    Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.

  6. Step 6

    Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.

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Ratings

4 out of 5
263 user ratings
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Comments

Sue

If you want to skip the alcohol, would you suggest adding orange juice instead?

Patty

Easy spring alternative to tiramisu. I added a little whipped cream to the mascarpone & creme fraiche to lighten up the texture. The rhubarb in my garden leans towards Victorian green so I also added a few strawberries to ensure a pretty pink. Delicious

Deanna

Would like to make this. Any suggestions for substitutes for the liquor?

RudisHuman

YOU DON'T NEED RHUBARB! I really loved this simple, adaptable "trifle and of course I love rhubarb too! But... out of rhubarb season now... what to do? Well let me tell you, any and every stone fruit works just as well! No need to cook down the nectarines, peaches &/or plums, but then what to do for the syrup? Ha easy: a combo of say white wine or rose, Brandy or bourbon or rum, fruit juice, nectars etc and some vanilla &/or almond extract ALL work wonderfully! I've tried many variations, they're all good. Also I've amended the whipped cream concoction based on what's available, usually whipping slightly some cream (schlag or soft mounds as in Germany), adding some yogurt or sour cream and ricotta for protein, less guilt, each approx in 1/3s (I don't measure). The only constant is the ladyfingers. Experiment! Enjoy! Easy schmeezy!

RudisHuman

So good, so easy and so quick for a tired ol' lady... I've now made this all thru rhubarb season, which is dwindling fast! and considering using stone fruits next... As @Carol suggested, and based on what's in the fridge, I've made combos of cream cheese &/or marscapone, with yogurt or sour cream vs creme fraiche, added ricotta vs heavy cream for less fat, more protein. All really good! For the syrup I've had various amounts of juice from the rhubarb (older is drier?) so haven't reduced it but added various mixed in of other fruit juices, liquors, even added some Rhubarb Bitters; all tasty. Do taste test along the way. But always have ladyfingers on hand for this. IOW feel free to experiment with this wonderful base recipe. That's called being a good cook!

Johan

Tasty, but needs twice as much rhubarb and twice as much of the mascarpone/cream. And I don't boil down the rhubarb juice. Roll the ladyfingers in the juice so that they soak up enough liquid. And no orange zest; the cointreau is sufficient orange without being overpowering. These changes will make it delicious.

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