Rhubarb and strawberry trifle

Rhubarb and strawberry trifle

Total: 1 hr 55 Min. | Active: 50 Min.
vegetarian, gluten-free
Nutritional value / glass: 285 kcal
, Fat: 8 g
, Carbohydrate: 42 g
, Protein: 9 g

Ingredients

6 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

500g rhubarb,peeled and cubed (yields approx. 200 g)
3tbsp sugar
2tbsp water
350g strawberries, cut into sixths
3 egg yolks
60g sugar
1tbsp water, hot
3 egg whites
1pinch salt
70g gluten-free flour (Schär)
5dl milk
3tbsp sugar
1tbsp cornflour
1 vanilla pod, , cut open lengthways, seeds scraped out
2 fresh eggs
Purchase ingredients now

Utensils

For 6 glasses, approx. 250 ml each

How it's done

Simmer the rhubarb with the sugar and water, covered, for approx. 5 mins. until almost soft. Add the strawberries, remove the pan from the heat, allow to cool.

Biscuit dough: Stir the egg yolks, sugar and water for approx. 5 mins., until the mixture becomes paler in colour. Beat the egg whites with the salt until stiff. Layer the flour and the egg whites on the mixture and carefully fold in using a rubber spatula. Spread the mixture onto an oven tray lined with baking paper to a size of approx. 30 x 30 cm.

Bake for approx. 5 mins. in the centre of an oven preheated to 220°C. Remove, turn out onto a sheet of baking paper, carefully peel off the paper. Cover the biscuit with the upturned tray, leave to cool. Using a round cutter the same size as the glass, cut out 18 circles. Combine the milk and all the ingredients up to and including the eggs and bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for about another 2 mins. Pour the crème through a sieve into a bowl, leave to cool. Arrange the biscuit, compote and vanilla crème in layers in the glasses and chill for about an hour.

How-tos

Peeling rhubarb

Peeling rhubarb

Beating egg whites

Beating egg whites

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!