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🍰 Rhubarb Cantuccini Trifle

320 kcal · 30 min · 4 servings

Rhubarb Cantuccini Trifle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the rhubarb thoroughly.
  2. 2. Trim the ends and peel the stalk.
  3. 3. Cut the rhubarb into pieces about 2 cm in size.
  4. 4. Rinse the orange with hot water.
  5. 5. Grate about 1 teaspoon of zest from the orange.
  6. 6. Cut the orange in half.
  7. 7. Squeeze the juice from the orange.
  8. 8. Put 50 g of powdered sugar into a pot.
  9. 9. Caramelize the sugar over medium heat for about 2 minutes.
  10. 10. Deglaze the sugar with the orange juice.
  11. 11. Add the rhubarb pieces.
  12. 12. Let the mixture simmer for about 2 to 3 minutes.
  13. 13. Cook until the sugar has completely dissolved.
  14. 14. Let the rhubarb mixture cool down.
  15. 15. Cut the lemon in half.
  16. 16. Squeeze the juice from the lemon.
  17. 17. Put cream cheese into a bowl.
  18. 18. Add milk.
  19. 19. Add 50 g of powdered sugar.
  20. 20. Add vanilla sugar.
  21. 21. Add 2 tablespoons of lemon juice.
  22. 22. Add the grated orange zest.
  23. 23. Mix all ingredients well together.
  24. 24. Wash the mint.
  25. 25. Dry the mint thoroughly.
  26. 26. Set aside 4 small mint sprigs for garnish.
  27. 27. Roughly break the cantuccini into small pieces.
  28. 28. Layer the cantuccini into 4 glasses first.
  29. 29. Layer the cream cheese mixture on top.
  30. 30. Layer the cooled rhubarb compote last.
  31. 31. Garnish the glasses with the mint sprigs.
  32. 32. Serve the dessert immediately.

Nutrition per serving