Rhubarb and Strawberry Trifle Recipe

Name: Rhubarb and Strawberry Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Rhubarb; 20 grams Granulated sugar; 15 grams Honey; 1/2 Orange (squeeze out the juice, and grate the zest); 1/2 Cinnamon stick; 60 grams Strawberries; 300 ml Milk; 3 Egg yolks; 40 grams Sugar; 5 grams Plain flour; 5 grams Cornstarch; 70 grams White chocolate; 1/2 Vanilla beans; 100 ml Heavy cream; 1 as much (to taste) Sliced almonds

Servings: persons

250 grams Rhubarb
20 grams Granulated sugar
15 grams Honey
1/2 Orange (squeeze out the juice, and grate the zest)
1/2 Cinnamon stick
60 grams Strawberries
300 ml Milk
3 Egg yolks
40 grams Sugar
5 grams Plain flour
5 grams Cornstarch
70 grams White chocolate
1/2 Vanilla beans
100 ml Heavy cream
1 as much (to taste) Sliced almonds

1
First, prepare the ingredients for the rhubarb compote.
2
Add the rhubarb and the other ingredients except for the strawberries into a shallow saucepan, cover with a lid, and cook for about 7-8 minutes over low heat.
3
Cook until it becomes soft while skimming off the scum.
4
Add the strawberries to the saucepan from Step 2, and continue simmering for 1-2 minutes.
5
Next, prepare the ingredients for the custard cream.
6
Heat up the milk with vanilla bean in a separate saucepan.
7
Whip the egg yolks and sugar in a bowl until the mixture becomes pale, then add the flour and cornstarch.
8
Gradually pour the mixture from Step 5 into the bowl from Step 6 a little at a time, and return the mixture to the saucepan over low heat.
9
Simmer for about 2-3 minutes until thickened.
10
Add the melted white chocolate to the saucepan from Step 7, and set aside until cool.
11
Whip the heave cream to finish.
12
Layer the rhubarb, strawberries, custard cream, and whipped cream in a glass dish, and sprinkle with roasted almond slices.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 250 grams Rhubarb, 20 grams Granulated sugar, 15 grams Honey, 1/2 Orange (squeeze out the juice, and grate the zest), and more.

Yes, Rhubarb and Strawberry Trifle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb and Strawberry Trifle

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