White chocolate & rhubarb trifle

250g white chocolate - 200g chopped, 50g for top

500 ml double cream

400g rhubarb, chopped

3 tbsp sugar

7 strawberries

12 trifle sponge fingers

100ml desert wine or marsala

boil cream, pour over chopped chocolate, leave for a minute then stir till smooth - chil 2-3 hrs

poach rhubarb with sugar and 2 tbsp water. Taste. Add sugar if necessary and add strawberries. Cool.

Put sponge fingers in bowl and pour over wine and cold rhubarb. Chill 3 hrs.

Whip white choc & cream mix till thick. Spoon over. Chill.

Sprinkle with grated chocolate. Serve.

That's for 6. I think it would be better without the white chocolate, but with really good custard instead.

Comments

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