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Ingredients
Rhubarb Trifle
- Ingredients
- 400 grams Rhubarb
- 300 grams Strawberries
- 1 lemon
- 5 Tbsps sugar (100 grams)
- 2 Tbsps Strawberry juice
- 2 tsps cornstarch (10 grams)
- 1 Lime
- 6 stalks Lemon balm
- 500 grams Quark
- 200 milliliters Whipped cream
- 1 packet whipped cream stabilizer
- 250 grams Round cake (for splitting)
Peel and rinse rhubarb, cut into 2,5 cm (approximately 1 inch) pieces. Rinse and dry strawberries, cut into slices. Squeeze lemon juice.
Combine 200 ml (approximately 3/4 cup) of water, 3 tablespoons of sugar, lemon and strawberry juices and bring to a boil. Add rhubarb and simmer for 7-10 minutes on low heat.
Mix cornstarch with cold water. Add cornstarch to compote, add strawberries and bring to a boil. Remove from heat and cool.
Rinse lime in hot water, pat dry, grate zest and squeeze juice. Rinse lemon balm, shake dry and chop 4 stalks.Combine with quark and remaining sugar, mix until smooth.
Beat cream with whip cream stabiliser until stiff and fold into quark mixture.
Cut sponge into strips. Line a bowl with half of sponge strips. Spread half of stewed fruit on it and smooth. Spread half of quark mixture. Repeat layers until all ingredients are used. Refrigerate for at leasrt 1 hour. Serve garnnished with remaining lemon balm.
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 2.4 g | (8 %) |