How to make The Cornish Arms’ Yorkshire rhubarb trifle

A staple at number 10 in the Estrella Damm Top 50 Gastropubs, this trifle “has a real mix of textures and flavours with sweet, sour, creamy and crunchy all being present, a hint of salt in the oat crumb just adds another dimension,” Finch explained.

He added that forced Yorkshire rhubarb is one of those “iconic seasonal British ingredients that chefs really look forward to getting into their kitchens”.

“We still get great brassicas and root vegetables in February but there is little to get chefs excited when it comes to pudding so those glorious stems of delicate pink rhubarb really are a welcome sight. It is a truly versatile ingredient too, equally at home in this trifle or perhaps being paired with a rich chicken liver parfait.”

Finch suggests pairing the trifle with a glass of Deen Vat 5 Botrytis Semillon De Bortoli, “which makes for a great match”.

The dessert’s cost price is £1.86 per portion, and is sold for £10.95.

Yorkshire rhubarb trifle

For the rhubarb essence (for jelly and poaching)

• 300g caster sugar
• 300ml water
• 600g rhubarb, finely sliced
• Peel of 1 lemon

Method:

Combine sugar and water in a pan and bring to the boil to form a syrup

Place sliced rhubarb and lemon peel in a heatproof bowl

Pour over the hot syrup, cover tightly with cling film

Sit the bowl over a pan of gently boiling water and poach for 1 hour

Remove from heat and pass through a fine sieve (do not press)

Reserve liquid (rhubarb essence)

For the rhubarb jelly

• Rhubarb essence (from above)
• Bronze leaf gelatine (1 leaf per 200ml essence)

Method:

Weigh the rhubarb essence and calculate gelatine quantity

Bloom gelatine in cold water until softened

Heat a small portion of the essence

Squeeze excess water from gelatine and dissolve into warm essence

Combine back with remaining essence and pass through a fine sieve

Pour into serving bowls (50g per portion) and chill until fully set

For the rhubarb compote

• 500g rhubarb, finely sliced
• 250g caster sugar
• 1 vanilla pod, split
• Zest of 1 lemon

Method:

Combine all ingredients in a wide-based pan

Cook over high heat, stirring occasionally, until the rhubarb breaks down but retains colour

Chill and reserve

For the poached rhubarb

• 10 × 10cm lengths rhubarb (even thickness)
• 100ml rhubarb essence

Method:

Vacuum pack rhubarb with essence

Steam at 65°C for 20 minutes

Chill rapidly, then cut into 1cm pieces

For the vanilla custard

• 250ml milk
• 250ml double cream
• 100g egg yolks
• 100g caster sugar
• 1 vanilla pod, split

Method:

Bring milk and cream to a gentle simmer with vanilla

Whisk yolks and sugar

Gradually pour hot dairy over eggs, whisking constantly

Return to pan and cook gently to 85°C

Pass through a sieve and chill completely

Transfer to a cream charger, charge with 2 bulbs, shake well, and refrigerate

For the oat crumble

• 90g plain flour
• 90g soft dark brown sugar
• 90g porridge oats
• 110g unsalted butter
• Maldon salt, pinch

Method:

Mix all dry ingredients thoroughly

Spread evenly onto a baking tray

Grate cold butter over the top

Bake at 170°C fan in short bursts (approx. 3 minutes), mixing between bakes, until golden and cooked through.

Cool completely

For the Genoese sponge

• 60g plain flour
• Pinch of salt
• 25g butter, melted
• 65g caster sugar
• 2 large eggs

Method:

Whisk eggs and sugar over a bain-marie until pale, thick, and warm (8–10 minutes)

Fold in sifted flour and salt

Gently fold in melted butter

Spread onto a lined shallow tray and bake at 170°C fan until just set

Cool and cut to size

For the sherry syrup

• 50g caster sugar
• 50ml water
• 25ml sherry

Method:

Bring sugar and water to the boil

Remove from heat, add sherry, and cool

To serve

Once the rhubarb jelly is fully set, add a layer of genoese sponge

Drizzle generously with sherry syrup

Arrange poached rhubarb neatly around the inside of the bowl

Spoon rhubarb compote into the centre

Shake the charged custard well and gently dispense over the rhubarb layers

Level with a palette knife for a clean, flush finish

Clean the rim and finish with oat crumble

Serve immediately

• To take part in The MA’s Dish Deconstructed series, please contact phoebe.fraser@wrbm.com