Rhubarb and Custard Trifles | Slimming & Weight Watchers Friendly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pretty pink trifles combining tart rhubarb with creamy vanilla custard, layered with sponge fingers and whipped cream. A nostalgic dessert inspired by childhood favorites, with optional gin for added depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g rhubarb (cut into 3cm pieces)
- 4 tbsp granulated sweetener
- 8 sponge fingers
- 2 tbsp gin ((or apple juice))
- 3 medium egg yolks
- 300 ml skimmed milk
- 1 tbsp cornflour
- a few drops of vanilla essence
- 1 ½ tbsp granulated sweetener
- light aerosol cream
- 1 ginger nut or lotus biscuit (crushed)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 76mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 464mg
- Calcium
- 219mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.