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🍰 Rhubarb Cantuccini Trifle

315 kcal · 30 min · 4 servings

Rhubarb Cantuccini Trifle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the rhubarb.
  2. 2. Cut off the ends and peel the rhubarb.
  3. 3. Cut the rhubarb into pieces about 2 cm in size.
  4. 4. Rinse the orange under hot water.
  5. 5. Finely grate the orange peel.
  6. 6. Squeeze the juice from the orange.
  7. 7. Heat 40 g of powdered sugar in a pot over medium heat.
  8. 8. Caramelize the sugar for about 2 minutes.
  9. 9. Deglaze the caramel with the orange juice.
  10. 10. Add the rhubarb pieces.
  11. 11. Simmer the mixture for 2 to 3 minutes.
  12. 12. Cook until the sugar is completely dissolved.
  13. 13. Let the rhubarb compote cool down.
  14. 14. Cut the lemon in half.
  15. 15. Squeeze the juice from the lemon.
  16. 16. Place cream cheese in a bowl.
  17. 17. Add the milk.
  18. 18. Add 35 g of powdered sugar.
  19. 19. Add vanilla sugar.
  20. 20. Add 2 tablespoons of lemon juice.
  21. 21. Add the grated orange peel.
  22. 22. Mix all ingredients well together.
  23. 23. Wash the mint.
  24. 24. Shake the mint dry.
  25. 25. Set aside 4 mint sprigs for decoration.
  26. 26. Break the cantuccini into rough pieces.
  27. 27. Layer the cantuccini into 4 glasses.
  28. 28. Layer the cream cheese mixture over the cantuccini.
  29. 29. Layer the cooled rhubarb compote on top.
  30. 30. Decorate the glasses with the mint sprigs.
  31. 31. Serve the dessert.

Nutrition per serving