Rhubarb Trifle

6 people

Ingredients for trifle
600 g rhubarb
150 g brown sugar
1 lemon
Half a vanilla pod (scrape out the seeds in the middle of the pod)
Amaretto biscuits

Whipped cream (for the top)

Vanilla cream - Crème anglais
250 ml cream
250 ml milk
3 egg yolks
50 g sugar

1.     Clean the rhubarb and cut it in pieces of 2-3 cm
2.     Mix the rhubarb pieces with the sugar, vanilla and the peel of the lemon.
3.     Put the mixture on a tray with baking paper and bake in the oven at 150°C for 
20 minutes.
4.     When the mixture is finished, leave it to cool in the fridge.

Vanilla cream
1.     Mix all the ingredients in a pot and slowly heat it up on the stove. Always stir
 the mixture so avoid it to burn. Stir until the mixture gets thick and then take it 
off the stove and let it cool down

Use a cocktail glass (or any other tall glass) and layer the rhubarb mixture with the 
crème anglais and the amaretto biscuit. Top it with some whipped cream and decorate 
with a strawberry or almonds. 

Recipe from Madsens
A Scandinavian Restaurant in London

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