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Rhubarb Trifle

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Rhubarb Trifle
Recipe type: Dessert
Rhubarb Trifle is a Dutch food recipe for a type of parfait.
  • 250 g rhubarb
  • 75 g sugar
  • 40 ml water
  • 2 egg yolks
  • 375 ml milk
  • 1 vanilla pod
  • 1 tsp lemon, zest
  • 1 tsp cornstarch
  • 170 g sugar
  • 150 g almond biscuits
  1. Wash and cut the rhubarb in pieces of 2 cm. Cook them for about 10 minutes until done. Add 40 g of sugar. Taste the rhubarb and if necessary add more sugar. Fresh rhubarb may vary in acidity. Then let it to cool.
  2. Cut the vanilla pods open and remove the contents. Add the content, the vanilla pods and the lemon zest to the milk. Slowly bring it to the boil and let the ingredients simmer for about 15 minutes.
  3. Whisk the egg yolks, cornstarch and the remaining 170 g of sugar until the mass is smooth. Remove the vanilla pods and the lemon zest from the milk.
  4. Add the milk slowly, continuously whisking, to the egg yolks. Put the mixture back in a pan and let it simmer until the mass thickens. Don’t let it boil.
  5. Pour the mixture in a dish, cover with plastic wrap and let it cool until needed.
  6. Chop the almond biscuits in pieces. Pour a layer of cream in each dessert bowl, a layer of almond biscuits then some rhubarb.


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