Rhubarb and Spiced Orange Trifle


There may have been some "Trouble with Trifle" on the second episode of the Holiday Baking Championship, but I guarantee this one is a pure winner!

#RedFlagMoment Tip: When cooking rubarb it’s important to peel off the outer skin of the stalk. Cut in to ½” pieces; put in roasting pan and coat with sugar (lightly); wrap in tinfoil and bake at 350o until soft and tender. Under cooked will be fibrous over cooked will be mush


  • 11 oz Pound Cake
  • 20 oz Cooked Rhubarb
  • 10 oz Spiced Orange Compote (see below)
  • 2 TBSP Jameson Whiskey
  • 1 cup Whipped Cream
  • 10 oz Orange, Zested
  • 1 tsp Vanilla Bean Pastry Cream

Spiced Orange Compote

Simmer on low until thickened

  • Flesh of 3 Oranges
  • 1 Cinnamon Stick
  • ¼ tsp Nutmeg
  • ¼ tsp Clove
  • 1/8 cup Whiskey
  • 1/8 cup Sugar Now let’s get started:

In your serving dish, layer the ingredients as follows:
Step #1: Thin layer of vanilla bean pastry cream
Step #2: Cubes of pound cake (drizzle whiskey over pound cake)
Step #3: Thin layer of orange spice compote
Step #4: Thin layer of rhubarb
Step #5: Repeat layering until you’ve used all ingredients
Step #6: Top final layer with whipped cream
Step #7: Tsjuz it up tip: Top whipped cream layer with turbinado sugar

Be Sweet. Be Tempted. ~Chef Maeve