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🍰 Strawberry Rhubarb Trifle

282 kcal · 30 min · 4 servings

Strawberry Rhubarb Trifle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the rhubarb and cut off the tough ends.
  2. 2. Cut the rhubarb into pieces about 3 centimeters in size.
  3. 3. Wash the strawberries thoroughly.
  4. 4. Remove the green leafy tops from the strawberries.
  5. 5. Slice the strawberries into pieces about 5 millimeters thick.
  6. 6. Heat 1 tablespoon of sugar in a pot until it melts and caramelizes.
  7. 7. Add the rhubarb pieces to the pot with the caramelized sugar.
  8. 8. Deglaze the mixture with orange juice.
  9. 9. Simmer the rhubarb for about 5 minutes with the lid on at low heat.
  10. 10. Mix quark and mascarpone in a bowl.
  11. 11. Add the remaining sugar and vanilla sugar to the quark and mascarpone mixture.
  12. 12. Stir the ingredients well until a creamy mass forms.
  13. 13. Gently fold the finished rhubarb compote into the quark cream.
  14. 14. Take half of the ladyfingers and distribute them evenly among four glasses.
  15. 15. Drizzle some rhubarb juice over the biscuit layer.
  16. 16. Add a spoonful of the rhubarb-quark cream onto the biscuits.
  17. 17. Place the sliced strawberry pieces on top as the final layer.
  18. 18. Layer the remaining ladyfingers, rhubarb juice, and cream in the glasses.
  19. 19. Place the glasses in the refrigerator for about 30 minutes.
  20. 20. Decorate the trifle with the remaining strawberry slices before serving.

Nutrition per serving