Rhubarb and custard ekmek trifle recipe
 Gloriously pink with crisp, buttery kataifi (that viral Dubai chocolate bar ingredient we want to put in everything) Georgina Hayden puts a rhubarb and custard twist on the traditional Greek dessert ekmek. Top with custard and whipped cream and you have a spring dessert that's perfect for Easter. 200g/7oz kataifi pastry60g/2¼oz unsalted butter800g/1lb 12oz rhubarb, trimmed and cut into 4cm/1½in lengths500g/1lb 2oz caster sugar1 clementine, juice only900ml/1½ pints whole milk4 large egg yolks2 tsp vanilla extract80g/2¾oz cornflour600ml/20fl oz double cream 200g/7oz kataifi pastry 60g/2¼oz unsalted butter 800g/1lb 12oz rhubarb, trimmed and cut into 4cm/1½in lengths 500g/1lb 2oz caster sugar 1 clementine, juice only 900ml/1½ pints whole milk 4 large egg yolks 2 tsp vanilla extract 80g/2¾oz cornflour 600ml/20fl oz double cream Method Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin. Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over. Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down. Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb.Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture.Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed.When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve. Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin. Preheat the oven to 200C/180C Fan/Gas 6. Tease out the kataifi strands and drape in a large roasting tin. Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over. Melt the butter and mix through the pastry, then place the tin in the oven. Bake for 40–45 minutes, until crisp and golden all over. Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down. Meanwhile, add the rhubarb to a large frying pan and scatter with 300g/10½oz of the caster sugar. Add the clementine juice and pour over 300ml/½ pint of water. Bring to the boil over a high heat, then simmer for 5–8 minutes until the rhubarb is just cooked. Use a slotted spoon to remove the rhubarb to a wide bowl or tray and allow it to cool down. Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool. Place the pan back over a high heat and reduce the syrup for 3–4 minutes until it has thickened slightly. Leave to cool. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb. When the kataifi is ready, leave to cool a little, then break it up and evenly spread into a serving bowl or glass trifle bowl. Evenly drizzle over most of the rhubarb syrup and spread out the rhubarb. Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture. Gently warm the milk in a large saucepan. Meanwhile, in a large mixing bowl, whisk the remaining 200g/7oz of caster sugar with the egg yolks and vanilla extract until smooth and pale. Whisk in the cornflour. When the milk is hot but not boiling, slowly ladle a little into the egg mixture, whisking constantly until smooth and loosened — you want to be really careful not to scramble the egg mixture. Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed. Pour the egg mixture into the saucepan with the rest of the hot milk, whisking all the while. Reduce the heat a little, and keep whisking until everything is thickened, creamy and smooth. Pour the custard on top of the rhubarb and kaitifi and leave to one side to cool completely. When cool, refrigerate until needed. When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve. When you are ready to serve the ekmek, gently whip the double cream to soft peaks and spoon over the trifle. Drizzle over the remaining rhubarb syrup and serve. Recipe tips If you are struggling to get hold of kataifi, you can sub in filo pastry. Roll the pack of filo sheets up and finely shred the filo with a very sharp knife. It may not be quite as fine, but you will get a similar texture.