Trifle with Rhubarb

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Trifle with Rhubarb
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Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
375
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 kcal(18 %)
Protein8.34 g(9 %)
Fat15.85 g(14 %)
Carbohydrates52 g(35 %)
Sugar added29.72 g(119 %)
Roughage1.87 g(6 %)
Vitamin A167.93 mg(20,991 %)
Vitamin D1.26 μg(6 %)
Vitamin E0.86 mg(7 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.29 mg(26 %)
Niacin1.47 mg(12 %)
Vitamin B₆0.11 mg(8 %)
Folate26.16 μg(9 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.03 μg(18 %)
Vitamin B₁₂0.77 μg(26 %)
Vitamin C8.2 mg(9 %)
Potassium444.56 mg(11 %)
Calcium217.99 mg(22 %)
Magnesium23.63 mg(8 %)
Iron0.8 mg(5 %)
Iodine42.33 μg(21 %)
Zinc0.91 mg(11 %)
Saturated fatty acids6.18 g
Cholesterol185.16 mg

Ingredients

for
4
For the cream
350 milliliters milk
1 Vanilla bean
3 egg yolks
50 grams sugar
1 teaspoon cornstarch
For the rhubarb
400 grams Rhubarb
4 tablespoons honey
For layering
80 grams almond cookie
4 tablespoons Whipped cream (for garnishing)
How healthy are the main ingredients?
RhubarbhoneysugarWhipped cream

Preparation steps

1.

For the cream: combine milk with slit vanilla pod in a saucepan and bring to a boil. Whisk egg yolks with sugar and cornstarch, gradually add hot milk. Return to the pot and simmer, stirring, until cream thickens. Pour into a bowl and cool, stirring occasionally.  

2.

For the rhubarb: rinse rhubarb and cut into pieces. Combine with honey and a little water, simmer, covered, for about 10 minutes or until soft. Remove from heat and cool, uncovered.

3.

Crumble biscuits. Crumble 1-2 tablespoons very finely and set aside for garnishing. Fill half of remaining biscuits into glasses. Spread with vanilla cream and rhubarb compote, top with remaining biscuits. Garnish with whipped cream and sprinkle with finely crumbled biscuits. Serve.