Rhubarb Trifle

Ingredients for Rhubarb Trifle

Instructions for Rhubarb Trifle

To prepare the Rhubarb Trifle recipe, please follow these instructions:

Rhubarb chop into small pieces. Boil 400 Gr. Of rhubarb with sugar, a split vanilla pod and a little water. Save possibly. half of vanillekornene to the cream later. Boil rhubarb kompotten by even heat for about 20 minutes until it becomes dense and thick in consistency.

The last 200 gr. Fintsnittede rhubarb met in kompotten, 1 minute before kompotten is finished. (the reason for it is that it is nice with a little bite from crisp rhubarb. Otherwise, you can cook the rhubarb all together.)
Kompotten cool.

The cream: egg yolks whisked for egg snaps together with sugar and vanillekorn. Egg mixture is stirred with Greek yogurt. The cream whipped into foam and be turned in.

In a bowl or serving glasses, rhubarb kompotten, crushed macaroons and the cream in layers. Triflien put in the fridge and pulls like 1-2 hours longer if there is time.

Tips:
Instead of finished bought macaroons, you can bake them yourself. And if applicable, add a little lemon/orange peel.