Trifle with Rhubarb

Ann Bonde Guides:

TRIFLE WITH RHUBARB

Ingredients

Enough for four.

Ingredients for rhubarb compote •300 g. of fresh rhubarb •50 g. sugar •1 tsp. vanilla sugar •3 tbsp. water

Ingredients for the dessert Rhubarb compote 225 g. Digestive crackers 50 g. butter 2,5 dl. heavy cream 2 dl. skyr or greek yogurt 1 tbsp. powdered sugar 1 tsp. vanilla sugar

How to: Start by rinsing the fresh rhubarb well. Cut them into 1 cm pieces and boil them with water, sugar and vanilla sugar. It all needs to boil for 5-10 minutes but keep an eye on it, so it doesn’t get overcooked. While the rhubarb is cooling down, you crush the Digestive crackers. You can take a hammer to them or just use a blender. Melt butter, pour it over the crumbled crackers and stir. Whip the heavy cream and gently stir it with powdered sugar, vanilla and Skyr. Now all that is left is to arrange it. You can make personal portions or one big bowl. Start by pressing down the crackers-dough in the bottom of the container. Next is the skyr-cream and then the rhubarb compote. Use your imagination and decorate as you like. Enjoy!

ANN BONDE Ann is an educated dietitian and a real foodie with a nack for delicious and easy-to-prepare dishes.

"This dessert is both beautifully colored, super easy and with the seasons ingredients - what 's not to like?"