Rhubarb Trifle

Summary

Ingredients

• 6 biscuit (s) (shortbread, shortbread biscuits or e.g. hobbits)
• 400 g rhubarb
• 50 grams sugar
• 35 g cornstarch or custard powder (vanilla flavor)
• 1 teaspoon vanilla extract
• 180 g chocolate, white
• 200 g cream
• 200 g strawberries
• 1 tablespoon powdered sugar
• 2 strawberries, nice ones for garnish

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Instructions

1. Clean the rhubarb and cut into pieces approx. 1 cm in size. Mix with sugar and let it steep a little, then simmer on a low heat for a few minutes until it is soft. Stir in the cornstarch and vanilla essence and bring to the boil. Of course, a packet of vanilla pudding can also be used instead.
2. Allow to cool slightly. Meanwhile, crumble the biscuits and fill them into 4 glasses.
3. Melt the white chocolate in a double boiler. Make sure that it doesn`t get too hot! Just whip the cream until stiff and fold into the melted white chocolate. The better the quality of the white chocolate, the better the taste experience!
4. Puree the strawberries with the powdered sugar. If you want, you can then pass it through a sieve.
5. Finally distribute the rhubarb compote on the biscuit crumbs, top with the chocolate mousse and finally the strawberry puree. Garnish with a halved strawberry. Chill for 1 - 2 hours.