Follow Nigel Barden's recipe for how to make Rhubarb & Lemon Thyme Custard Trifle

A delicious dessert for the summer!

Published 14th Apr 2022
Last updated 19th Apr 2022

Every week on Simon Mayo's Drivetime Show, chef Nigel Barden shares a great new recipe, and this week he made a delicious Rhubarb & Lemon Thyme Custard Trifle, with fresh custard, a Swiss roll sponge, and rhubarb jelly.

This is the perfect time of year to incorporate rhubarb into your dishes but if you come back to this recipe when rhubarb isn't in season, you can always use strawberries, raspberries, or blueberries.

How to make Rhubarb & Lemon Thyme Custard Trifle

This trifle recipe comes from the book Happy Cooking (Ebury Press) by Great British Bake Off winner Candice Brown. Nigel has chosen this recipe as it's the perfect dessert for coming into summertime.

Nigel recommends serving this trifle in a glass bowl so you can admire all the delicious layers.

Serves: 6-8

Ingredients for Rhubarb & Lemon Thyme Custard Trifle

For the Swiss roll:

2 large eggs (or 3 medium)

60g golden caster sugar, plus extra for dusting

60g self-raising flour, sifted finely grated zest of 1 orange

3 tbsp raspberry curd or jam

For the custard:

200ml double cream

200ml whole milk

zest of 1 lemon

small bunch of fresh lemon thyme

20g golden caster sugar

2 egg yolks

1 tsp cornflour

For the Rhubarb Jelly:

600g rhubarb, chopped into 3–4cm pieces

50ml rhubarb gin (or use straight gin with or without a drop a rhubarb essence)

120g golden caster sugar

5 sheets of leaf gelatine

200g raspberries

To garnish:

400ml double cream

white chocolate

sprigs of fresh lemon thyme

How to bake Rhubarb & Lemon Thyme Custard Trifle

Preheat the oven to 170°C fan (190°C/375°F/Gas Mark 5) and grease and line a 20 x 24cm Swiss roll tin with greaseproof paper.

Put the eggs and caster sugar in a mixing bowl and, using an electric mixer, beat for 5–6 minutes until doubled in volume and the mixture is at ribbon stage – when you lift the whisk out, the mixture should fall back in ribbons that sit on top of the mix for a few seconds.

Using a large metal spoon, fold in the flour in 3 batches, making sure it is all incorporated. Add the orange zest with the last batch of flour. Pour into the prepared tin and spread evenly using a spatula.

Bake for 12–15 minutes until just firm and light golden brown.

Place a piece of greaseproof paper on a work surface and sprinkle over some caster sugar. Quickly but carefully turn the sponge out onto the sugared paper. Peel away the greaseproof paper used to line the tin. Make an indent in the sponge about 2.5cm in, and then fold the edge of the sugared paper over the sponge at one short end, then roll up the cake with the paper inside. Leave the rolled cake to cool completely.

Once cooled, gently unroll and spread over the raspberry curd or jam. Roll back up so you have your filled Swiss roll. Set aside.

To make the custard, stir together the cream, milk, and lemon zest in a medium heavy-based saucepan, then drop in the lemon thyme.

Set over a low-medium heat and stir until just boiling.

Mix the sugar, egg yolks and cornflour together in a bowl to make a smooth paste and whisk until the mixture starts to pale. Pour in the hot milk and cream in a slow steady stream and stir continuously until it’s all incorporated. Pour the custard back into the saucepan over a low heat and stir until it is thick and smooth. Set aside to cool and thicken further.

To make the jelly, put the rhubarb, rhubarb gin, sugar, and the 75ml water in a saucepan over a medium heat and cook for 10–15 minutes until the sugar has dissolved and the rhubarb has started to soften.

Place the gelatine in a dish of cold water for 4–5 minutes to soak and soften. Once soft, squeeze out the excess water, add to the rhubarb and stir until dissolved.

To assemble the trifle, slice the Swiss roll into 8 pieces about 4cm thick. Place the swirls of Swiss roll in the bottom of a trifle bowl preferably glass if you have one).

Pour over the rhubarb jelly and drop in the raspberries. Transfer to the fridge to set.

Spoon over the lemon thyme custard, discarding the sprigs of lemon thyme.

Whip the double cream until soft peaks form, then transfer to a piping bag fitted with a star nozzle. Pipe small swirls on top of the custard with the central one slightly higher. Grate over some white chocolate and finish with a sprinkling of lemon thyme leaves.

This tempting desert is sure to go down a treat! You can show us how yours turned out by sharing your photos with us on social media on Twitter, Facebook, and Instagram, and tagging us @greatesthitsuk in your photos!

Nigel shares a new recipe every week for you to try! Find out more about Kitchen Greatest Hits here or take a look through all the amazing recipes below.

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This tasty dessert is perfect for warm summer evenings, and uses fresh custard, rhubarb jelly, and Swiss roll sponge. Nigel has shared this Rhubarb & Lemon Thyme Custard Trifle from Happy Cooking (Ebury Press) by Great British Bake Off winner Candice Brown.
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Listen to Greatest Hits Radio on the free Rayo app, online or on your DAB digital radio. You can also listen on your smart speaker by saying “Play Greatest Hits Radio”.