Follow Nigel Barden's recipe for how to make Rhubarb & Lemon Thyme Custard Trifle
A delicious dessert for the summer!
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.
See more of Nigel Barden's delicious recipes from Greatest Kitchen Hits:
Turkey Curry Pie
Try this Turkey Curry Pie to make the most of your Christmas dinner leftovers. The recipe includes instructions for how to make your own curry paste, shortcrust pastry and chicken stock. The recipe comes from the cookbook River Cottage Love your Leftovers (Bloomsbury) by Hugh Fearnley-Whittingstall.
Click more to read the full Turkey Curry Pie Recipe.
Coronation Chicken
Nigel Barden chose this fantastic Coronation Chicken recipe from The Hairy Bikers' Complete Mums Know Best, as he loves the combination of flavours which really sets this dish apart.
Scallop, ‘Nduja & Sweetcorn Salad
Nigel Barden has made a delicious Scallop, 'Nduja & Sweetcorn Salad from Salads Are More Than Leaves (Hamlyn Books) by chef and food writer Elena Silcock.
Click more to read the full Scallop, 'Nduja & Sweetcorn Salad recipe.
Golden Lamb Cutlets with Lemon Courgette Salad
Nigel Barden shares a brilliant recipe for Golden Lamb Cutlets paired with a Lemon Courgette Salad. The amazing dish comes from The Spanish Home Kitchen (Hardie Grant) by José Pizarro.
Click more to read the full Golden Lamb Cutlets with Lemon Courgette Salad recipe.
Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers
Nigel Barden has shared a quick and easy recipe for Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers. This tasty dish comes from Med: A Cookbook (Ebury) by Claudia Roden.
Click more to read the full Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers recipe.
Beef Satay with Peanut Dipping Sauce
Nigel Barden has shared a great Beef Satay with Peanut Dipping Sauce recipe from MEAT London (Cloake Press) by chef and butcher Paul Grout.
Click more to read the full Beef Satay with Peanut Dipping Sauce recipe.
Roasted Spiced Cauliflower
Nigel Barden has shared a great Roasted Spiced Cauliflower recipe from No Fuss Suppers by Caroline Marson of Wild Ivy Retreats.
Click more to read the full Roasted Spiced Cauliflower recipe.
Rhubarb & Lemon Thyme Custard Trifle
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.
Click more to read the full Rhubarb & Lemon Thyme Custard Trifle recipe.
Lasagne all’Emiliana
Nigel Barden has shared a great recipe for a hearty Lasagne all'Emiliana dish. This simple yet tasty meal comes from 'My Italian Family Cookbook: Recipes from three generations' (Simon & Schuster) by Lawrence Dallaglio.
Click more to read the full Lasagne all'Emiliana recipe
Goan Pork Vindaloo with Potatoes
Nigel Barden has shared a brilliant recipe for Goan Pork Vindaloo with Potatoes. This spicy curry comes from Madhur Jaffrey's Curry Nation (Ebury/Random House) by Madhur Jaffrey.
Click more to read the full Goan Pork Vindaloo with Potatoes recipe.
Pollo Alla Cacciatora
Nigel chose this tasty Pollo Alla Cacciatora dish from chef Gennaro Contaldo's book Slow Cook Italian (Pavilion/Harper Collins) as it is simple yet full of flavour.
Click more to read the full Pollo Alla Cacciatora recipe
Chocolate Mousse
Nigel thinks this tasty Chocolate Mousse is a real winner! This great recipe comes from The Go-To Cookbook (Austin Macauley) by Helen Hume.
Click more to read the full Chocoalte Mousse recipe.
Nut Roast with Squash, Quinoa, Chestnuts & Spiced Tomato Sauce
Nigel Barden has shared his favourite Nut Roast recipe. This recipe comes from Jamie Oliver's Christmas Cookbook (Penguin Books), and comes with a Spicy Tomato Sauce for a bit of a kick.
Click more to read the full Nut Roast with Squash, Quinoa, Chestnuts & Spiced Tomato Sauce
Ricotta Meatballs with Polenta
Nigel Barden has shared a brilliant recipe for Ricotta Meatballs with Polenta. This traditional Sicilian recipe comes from Clodagh's Weeknight Kitchen (Kyle Books) by chef Clodagh McKenna.
Click more to read the full Ricotta Meatballs with Polenta recipe.
Turmeric ‘Mamak Style’ Fried Chicken
Nigel shares his favourite recipe for tasty Mamak Style Chicken by Ping Coombes from 'Malaysia' (Seven Dials).
Click more to read the recipe.
Fishcakes with Parsley Sauce
Nigel shares his favourite fishcakes recipe! This fantastic Fishcakes with Parsley Sauce dish comes from The Hairy Bikers: British Classics (Weidenfeld & Nicolson).
Click more to read the full Fishcakes and Parsley Sauce recipe.
Coq au Vin
Nigel Barden shares the Coq au Vin recipe he always comes back to! This recipe comes from Tamasin's Kitchen Bible (Weidenfeld & Nicolson) by Tamasin Day-Lewis.
Click more to read the full Coq au Vin recipe.
Beer/Stout Fondue
Nigel Barden made an indulgent Beer/Stout Fondue - the perfect dish for dipping chopped vegetables and crusty bread! This recipe comes from Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes by chef Matt Tebbutt (Quercus).
Click more to read the full Beer/Stout Fondue recipe.
Sharrow Bay Sticky Toffee Pudding
Nigel Barden made a mouth-watering Sharrow Bay Sticky Toffee Pudding from Bilton Basics (RMC Books) by chef Tim Bilton. This dessert is easy to make and gives great results!
Click more to read the full Sharrow Bay Sticky Toffee Pudding recipe.
Butternut Squash & Coconut Curry
Nigel shares his favourite recipe for Butternut Squash & Coconut Curry! Click more to read the recipe.
Mum’s Toad in the Hole
Nigel's going back to his childhood with a five ingredient Toad in the Hole by James Tanner.
Click more to read the recipe.
Crispy Pork Belly Bacon, Egg Fried Rice and Burnt Chilli Sauce
Nigel shares his favourite recipe for Crispy Pork Belly Bacon, Egg Fried Rice and Burnt Chilli Sauce! This recipe is taken from Sebby Holmes' 'Cook Thai' (Kyle Books).
Click more to read the recipe.
Barbecued Corn on the Cob, 2 ways
Nigel shares his favourite recipe for Barbecued Corn on the Cob... 2 ways!
Click more to read the recipe!
Coffee and Walnut Cake
This fantastic recipe from 'Oats in the North, Wheat from the South' (Murdoch Books) by Regula Ysewijn is a favourite of Nigel's.
Click more to read the recipe.
Red and Green Chilli Curry
Nigel shares this great recipe for Red and Green Chilli Curry!
Click more to read the recipe.
Korean Barbecue Beef
Nigel shares his favourite recipe for Korean Barbecued Beef!
Click more to read the recipe.
Fried Mackerel in Oatmeal with Bacon
Nigel shares his favourite recipe for Fried Mackerel in Oatmeal with Bacon by Hugh Fearnley-Whittingstall and Nick Fisher from The River Cottage Fish Book (Bloomsbury).
Click more to read the recipe.
Slow-Roasted Shoulder of Lamb, with Harissa & Chickpeas
Nigel shares his favourite recipe for Slow-Roasted Lamb Shoulder from Raymond Blanc's Simply Raymond: Recipes from Home (Headline Home).
Click more to read the recipe.
Caramelised Onion and Shallot Tart
Nigel shares his favourite recipe for Caramelised Onion and Shallot Tart by Rob Howell from Root (Bloomsbury Absolute).
Click more to read the recipe.
Lemon Meringue Pie
Nigel shares his favourite recipe for Lemon Meringue Pie by Mary Berry. This sweet treat is quick and easy!
Click more to read the recipe.
Pad Thai with Prawns
Nigel's favourite recipe for Pad Thai with Prawns! This tasty dish is from the School of Wok.
Click more to read the recipe.
Caesar Salad
Nigel shares his favourite recipe for Caesar Salad from Raymond Blanc from Simply Raymond: Recipes from Home.
Click more to read the recipe.
Beer-braised Smoky Pork Ribs
Nigel shares this recipe from 'Chasing Smoke: Cooking over fire around the Levant' for Beer-braised Smoky Pork Ribs.
Click more to read the recipe.
Cajun Chicken and Fries
This week, Nigel prepares tasty Cajun Chicken and Fries! This brilliant recipe is by Sunil Vijayakar via BBC Food.
Click more to read the recipe.
Leek & Cheese Pudding with Pan Fried Beetroot
Nigel shares his tasty recipe for Leek & Cheese Pudding with Pan Fried Beetroot from Great British Grub!
Click more to read the recipe.
Baked Alaska
Nigel shares his recipe for Chocolate, Peanut Butter and Caramel Baked Alaska from delicious magazine.
Click more to read the recipe.
Goan Fish Curry
Nigel shares his favourite recipe for Goan Fish Curry. This tasty curry is from Pushpesh Pant from India Cookbook (Phaidon).
Click more to read the recipe.
Asparagus and Sugar Snap Pea Risotto
Nigel shares his favourite recipe for risotto! This tasty dish includes asparagus and sugar snap peas. This recipe is taken from Theo Randall from The Italian Deli Cookbook (Quadrille).
Click more to read the recipe.
Bubble and Squeak
Nigel shares his recipe for Bubble and Squeak! This great recipe is taken from Melissa Hemsley's book Eat Green.
Click more to read the recipe.
Banana Cake with Peanut Butter Frosting
Nigel shares his recipe for delicious Banana Cake with Peanut Butter frosting! This beautiful recipe is taken from Stirring Slowly: Recipes to Restore and Revive by Georgina Hayden.
Click more to read the recipe.
Thai Green Curry
Nigel's recipe for the greatest Thai Green Curry! This warming curry is by Jean-Pierre Gabriel from his book Thailand: The Cookbook (Phaidon).
Click more to read the recipe.
Steak and Ale Pie
Nigel shares his recipe for the greatest Steak and Ale Pie! This tasty pie is from Jon Finch's book Beer Craft (Sphere Books).
Click more to read the recipe.
Tiramisù
Nigel shares his recipe for Tiramisu by Rachel Roddy from Five Quarters: Recipes and Notes from a Kitchen in Rome!
Click more to read the recipe.
Roast Chicken
Nigel Barden shares a great Roast Chicken recipe from Roast chicken and Other Stories by Simon Hopkinson with Lindsey Bareham (Ebury Press).
Click more to read the recipe.
Apple Crumble
Nigel Barden shares a brilliant Apple Crumble recipe from The Flexible Family Cookbook by Jo Pratt.
Click more to read the recipe.
Fish Pie
Nigel makes his favourite Fish Pie recipe from The River Cottage Fish Book (Bloomsbury) by Hugh Fearnley-Whittingstall and Nick Fisher.
Click more to read the recipe.
Cauliflower Cheese
Nigel shares his favourite recipe for Cauliflower Cheese from Clarissa's Comfort Food (Kyle Books) by Clarissa Dickson Wright. The recipe is simple to follow and the final dish is tasty and comforting.
Click more to read the recipe.
Giant Yorkshire Pudding with Onion Gravy
Nigel shares this wonderful recipe for Giant Yorkshire Pudding with Onion Gravy, adapted by Elaine Lemm from The Great Book of Yorkshire Pudding (Great Northern Books).
Click more to read the recipe.
Aubergines Baked with Tomatoes & Cheese (Parmigiana di Melanzane)
Nigel Barden shares his favourite recipe for Aubergines Baked with Tomatoes & Cheese (also known as Parmigiana di Melanzane). The delicious recipe comes from The Food of Italy (Square Peg) by Claudia Roden.
Click more to read the recipe.
Glazed Ham with Clementines, Cloves and Parsley Sauce
Nigel shares a festive recipe for Glazed Ham with Clementines, Cloves and Parsley Sauce from Sea & Shore: Recipes and stories from a kitchen in Cornwall published by Hardie Grant book, with photography by Kim Lightbody and written by chef Emily Scott.
Click more to read the recipe.
Stuffed Squash with Vegan Gravy
Nigel Barden makes a deliciously festive Stuffed Squash with Vegan Gravy. This great dish is suitable for everyone, and comes from Christmas at River Cottage written by Lucy Brazier, with notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury).
Click more to read the recipe.
New Year's Day Turkey Curry
Nigel Barden got in the Christmas spirit with this delicious New Year's Eve Turkey Curry from Christmas at River Cottage by Lucy Brazier, with notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury).
Click more to read the recipe.
Roast Rib of Beef with Yorkshire Pudding
Nigel Barden makes a festive Roast Rib of Beef with Yorkshire Pudding with Red Wine Gravy, served with Brussel Sprouts in Nut Brown Butter. The delicious recipe comes from Lidgate's 'The Meat Cookbook', written by butcher, Danny Lidgate and food writer Hattie Ellis (Mitchell Beazley).
Click more to read the recipe.
Cavolo Nero and Split Pea Biryani
Nigel shares how to make a healthy Cavolo Nero and Split Pea Biryani from the book 'Planted' (Kyle Books) written by chef Chantelle Nicholson.
Click more to read the recipe.
Slow Cooked Lamb Shanks with Tamarind and Dates
Nigel Barden has cooked up a warming dish of Slow Cooked Lamb Shanks with Tamarind and Dates from Ali Bilton Cooks by chef Ali Bilton.
Click more to read the recipe.
Spiced Shepherd’s Pie (Kheema Purr Batata)
Nigel made a flavourful Spiced Shepherd's Pie (Kheema Purr Batata) from the book Simple Spice: 120 easy Indian recipes with just 10 spices, written by chef Cyrus Todiwala and published by Mitchell Beazley.
Click more to read the recipe.
Five-spiced Pork Belly with Spring Onions & Sweet Soy
To celebrate Chinese New Year on 1st February, Nigel made a tasty Five-spiced Pork Belly with Spring Onions & Sweet Soy from The Dumpling Sisters Cookbook: 100 Favourite Recipes from a Chinese Family Kitchen. The cookbook is written by sisters Amy and Julie Zhang, and published by Weidenfeld & Nicolson.
Click more to read the recipe.
Read more:
Kitchen Greatest Hits: All the recipes the Simon Mayo Drivetime Show
Simon Mayo returns to Drivetime with Greatest Hits Radio
Do you have a confession to make? 👀
Get to know Matt Williams from the Simon Mayo Drivetime Show
Get to know Nigel Barden from the Simon Mayo Drivetime Show