Ingredients: • 3 to 4 stalks rhubarb, cut into 1 1/2-inch slices
• Grated zest of 1 orange
• 1/3 cup sugar
• 3 to 4 slices pound cake cut into 1-inch pieces
• 6 tablespoons Irish Mist liqueur
• 2 cups Crème Anglaise or custard
• 2 tablespoons finely chopped hazelnuts
Toppings made with whiskey-based liqueurs can turn simple dishes into dazzling desserts. The honey-enhanced spirits are especially delicious when combined with fresh fruit in soufflés, in compotes, and in this trifle, which uses cooked rhubarb instead of traditional fruits and berries.
Preheat the oven to 325°F. Put the rhubarb in a 3-quart casserole dish and sprinkle it with the orange zest and sugar. Cover with aluminum foil and bake for 30 to 40 minutes, or until tender. Remove from the oven and let the rhubarb cool completely.
Divide the pieces of pound cake among 6 wineglasses or goblets. Spoon 1 tablespoon of Irish Mist over each. Spoon some of the rhubarb into each glass and cover with the crème anglaise. Refrigerate for at least 1 hour. Just before serving, sprinkle the hazelnuts over the custard.