Rhubarb Trifle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Allow to cool slightly. Meanwhile, crumble the biscuits and fill them into 4 glasses.
- 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!
- Puree the strawberries with the powdered sugar. If you want, you can then pass it through a sieve.
- 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.
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