Rhubarb trifle

Rhubarb trifle

By
From
The Scandinavian Cookbook
Serves
6
Photographer
Lars Ranek

The pudding below is to die for, and you can serve it all year round, just by switching the rhubarb for berries or other fruit. In summer, I prepare it with strawberries and raspberries, in autumn with apples and during winter with dried prunes and figs.

Macaroons

Ingredients

Quantity Ingredient
2 egg whites
100g caster sugar
100g whole almonds

Rhubarb

Quantity Ingredient
500g rhubarb, trimmed and cut into 2 cm pieces
100g caster sugar

Cream

Quantity Ingredient
1 vanilla pod
2 egg yolks
2 tablespoons caster sugar
300ml double cream

Method

  1. To make the macaroons, whisk the egg whites until they form stiff peaks. Add the sugar – just 2 tablespoons at a time – beating well after each addition. Whizz the almonds in a food processor until they are very finely ground, then fold them into the meringue mixture.
  2. Preheat the oven to 180°C. Line a baking tray with baking paper and use a teaspoon to spoon about 25 small pyramids of the almond mixture onto it, keeping them a few centimetres apart. Bake for about 15 minutes or until golden brown. Carefully lift the baking paper from the tray with the macaroons still on it and transfer to a wire rack to cool. (You can do this a few days in advance and store the macaroons in an airtight tin.) Reduce the oven temperature to 150°C ready to cook the rhubarb.
  3. Rinse the rhubarb in cold water and drain well. Place in an ovenproof dish, stir in the sugar and bake for 15 minutes. Remove from the oven and leave to cool.
  4. Cut the vanilla pod in half lengthways and scrape out the seeds with the tip of a knife. Put the seeds in a bowl with the egg yolks and sugar and beat until pale and fluffy. In a separate bowl, whip the double cream until it forms soft peaks and fold it into the egg mixture. Place the cream mixture in the refrigerator to chill.
  5. Break the macaroons into small chunks. Now everything is ready to finish the trifle. You can either do it immediately so that the layers become soft and melded, or wait until just before serving so that the trifle is fresh and crunchy. Take four serving glasses and put a layer of cream at the bottom. Add the rhubarb, then the macaroons, and repeat the layers so that there are two of each ingredient. Now indulge. It is fantastic.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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