Pairs well with Rhubarb Trifle (Rabarbertrifli)
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Rhubarb Trifle (Rabarbertrifli)
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A simple and delicious rhubarb trifle featuring a rhubarb compote layered with crushed macaroons and whipped cream, topped with fresh basil leaves. The compote can be stored refrigerated or frozen for later enjoyment.
00:15:00 total
Serves 4
easy
Dessert Various
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Ingredients
- rhubarb - 500 g (cleaned and sliced)
- sugar - 150 g
- lemon juice - 1 tablespoon (freshly squeezed)
- vanilla pod - 1/2 pod (split)
- butter - 1/2 tablespoon
- water - 2 tablespoons
- red fruit coloring - watch the video to see (optional, for enhanced color)
- macaroons - watch the video to see (crushed)
- whipped cream - watch the video to see (whipped to medium consistency)
- fresh basil leaves - watch the video to see (for topping)
Instructions
- Cook the rhubarb compote: Combine rhubarb, sugar, vanilla pod, water, and butter in a saucepan. Bring to a boil and cook until the rhubarb is tender and aromatic.
- Add lemon juice and optional coloring: Stir in lemon juice and optionally add a little red fruit coloring to enhance the color of the compote.
- Cool the compote: Allow the compote to cool completely, preferably storing it in a vacuum container or airtight container in the refrigerator.
- Prepare whipped cream: Whip the cream to a medium consistency and transfer it to a piping bag.
- Assemble the trifle: In serving glasses, layer crushed macaroons at the bottom, followed by rhubarb compote, then piped whipped cream. Repeat the layers and finish by topping with fresh basil leaves.
