Rhubarb & Quinoa Trifle

Rhubarb & Quinoa Trifle


  • 800g rhubarb, cut into 4cm pieces
  • 100g caster sugar
  • Grated zest of one orange
  • 100g quinoa
  • 200ml cream

For the custard

  • 500ml milk
  • 6 egg yolks
  • 125g sugar
  • 50g flour
  • ½ vanilla pod

Put sugar, rhubarb, orange zest & 1 tbsp of water into a tray. Cover tightly with foil & bake with until soft but not falling apart. Cool.

To make the custard bring the milk to the boil with the scraped seeds & pod of the vanilla.

Meanwhile whisk the yolks flour & sugar together. When milk is boiled pour over yolk mixture while whisking.

Return to the pan and bring to the boil. Stir constantly to prevent it sticking. Simmer for 3-4 minutes. Pour into a container to cool, covering with cling wrap on the surface to prevent a skin forming.

Cover quinoa with water and bring to the boil. Simmer until tender. Drain.

When custard is cooled, whisk until light. Add 100ml cream and whisk again. Whip remaining cream until soft peak.

Layer quinoa, rhubarb and custard, topping with a dollop of cream. Garnish with berries and mint if desired.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
Rhubarb & Quinoa Trifle

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visit cit.edu.au phone (02) 6207 3188 or
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