Rhubarb trifle

Ingredients:

10 people:

Rhubarb compote:
600 gr ordered, sliced rhubarb
50 gr water
150 gr sugar
1 vanilla pod

 

Cream:
5 dl coffee cream
30 gr corn flour
50 gr sugar
2 egg yolks
1 vanilla pod

Cream:
2.5 dl of lightly whipped cream

Crumble:
50 gr chopped hazelnuts
50 gr butter
50 gr flour
50 gr brown sugar

Procedure:

1

Rhubarb compote:
Put the rhubarb, water and vanilla pod in a saucepan over low/medium heat. Cook until tender and finally add the sugar. Bring back to the boil and remove from the heat. Put in the fridge.

Crème:
Put 4 dl of the cream in a saucepan.

Mix the rest of the cream, cornflour and sugar in a bowl. Add the egg yolks and the vanilla pod.

Add a small amount of the boiling cream to the mixture while stirring. Return the pan to the heat and bring to the boil. Pour the mixture into the pan, stirring constantly. When it comes back to the boil, remove the pan and pour the cream into a bowl and refrigerate.

 

Crumble:
Knead everything into a homogeneous mass. Put in the freezer. Grate on a grater and bake at 160 gr for 10 min.

Set out 10 glasses or a large bowl.

Remove the vanilla pods (from the compote) and dry them for 1 hour in the oven at 100°C. Slice them thinly and use them as a garnish.
Divide half of the crème into the glasses or bowl. Then half of the compote. Finally, the last of the crème and then the rest of the compote.
Add the lightly whipped cream on top and finally the crumble.

Ingredients

Directions

1

Rhubarb compote:
Put the rhubarb, water and vanilla pod in a saucepan over low/medium heat. Cook until tender and finally add the sugar. Bring back to the boil and remove from the heat. Put in the fridge.

Crème:
Put 4 dl of the cream in a saucepan.

Mix the rest of the cream, cornflour and sugar in a bowl. Add the egg yolks and the vanilla pod.

Add a small amount of the boiling cream to the mixture while stirring. Return the pan to the heat and bring to the boil. Pour the mixture into the pan, stirring constantly. When it comes back to the boil, remove the pan and pour the cream into a bowl and refrigerate.

 

Crumble:
Knead everything into a homogeneous mass. Put in the freezer. Grate on a grater and bake at 160 gr for 10 min.

Set out 10 glasses or a large bowl.

Remove the vanilla pods (from the compote) and dry them for 1 hour in the oven at 100°C. Slice them thinly and use them as a garnish.
Divide half of the crème into the glasses or bowl. Then half of the compote. Finally, the last of the crème and then the rest of the compote.
Add the lightly whipped cream on top and finally the crumble.

Rhubarb trifle

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