The concept of "Spring in a bowl" is beautifully captured by the rhubarb ekmek trifle, a dessert that combines the vibrant flavors of spring with the richness of traditional trifle elements. Ekmek, a type of Turkish bread, adds a unique twist to this dessert by replacing the typical sponge cake. The use of rhubarb, with its tart and slightly sweet flavor, is a perfect representation of spring's arrival. This dessert is not only visually appealing but also offers a delightful mix of textures and tastes.

To begin preparing the rhubarb ekmek trifle, the rhubarb needs to be cooked until tender. This can be achieved by roasting it in the oven with a mixture of orange juice and sugar, which enhances its natural sweetness and adds a hint of citrus. Once cooked, the rhubarb is set aside to cool, allowing its juices to thicken into a syrupy sauce. This sauce is crucial for adding moisture and flavor to the ekmek layers. The vibrant pink color of the cooked rhubarb also adds a pop of color to the dish, making it visually appealing.

Assembling the trifle involves layering the toasted ekmek bread with the cooked rhubarb and its juices. Custard, a traditional trifle component, is also added to provide creaminess. The custard can be homemade or store-bought, depending on preference. Whipped cream is typically used as the final layer, adding a light and airy texture. The combination of these elements creates a dessert that is both indulgent and refreshing, perfect for springtime celebrations.

To enhance the flavor of the rhubarb ekmek trifle, additional ingredients like red vermouth or sherry can be used to soak the ekmek, similar to Nigella Lawson's approach in her rhubarb and custard trifle. This adds a sophisticated depth to the dessert. Furthermore, garnishes such as chopped nuts or pistachios can be sprinkled on top for added crunch and visual appeal. The result is a dessert that not only tastes wonderful but also looks stunning, making it a perfect centerpiece for any spring gathering.