Servings: personer
Rhubarb Trifle
Rhubarb trifle is a simple and rustic dessert that has both creamy and crunchy textures. In this recipe, the whipped cream is put in a siphon bottle, making the preparation both easy and quick.
Ingredients
- 500 gram Rhubarb
- 150 gram Cane Sugar
- 0.5 pcs. Vanilla Pod
- 0.5 pcs. Lemon skal og saft
- 0.25 l Whipping Cream
- 100 gram Macaroons
- Popping candy
Instructions
Rhubarb Compote in Oven:
- Cut off the top and bottom of the rhubarb and cut them into 1-centimeter pieces.
- Split the vanilla pod and scrape out the seeds with a small sharp knife.
- "Mash" the vanilla seeds with a bit of the sugar to separate the seeds.
- Wash the lemon and finely grate the zest. Squeeze the juice.
- Toss the rhubarbs with sugar, vanilla sugar, lemon juice, and zest.
- Place the fruit in an ovenproof dish.
- Bake in the oven at 150 degrees Celsius (302 degrees Fahrenheit) without convection for 25 minutes.
- Allow the rhubarb compote to cool before assembling it with the other ingredients.
Assembling the Trifle:
- Crush the macaroons.
- Whip the cream and put the whipped cream in a siphon bottle.
- Assemble the trifle in 4 dessert glasses
- Start by placing crushed macaroons and popping candy at the bottom of the glasses.
- Add whipped cream from the siphon bottle and then rhubarb compote.
- Repeat the process until there is no more space in the glass.
- Serve immediately.