Rhubarb and Strawberry Trifle
Delightfully light and bursting with fruity flavors, this Rhubarb and Strawberry Trifle is the ultimate dessert for summer gatherings or special occasions. Layers of tender vanilla sponge cake soaked in bright orange juice are paired with a tangy-sweet rhubarb and strawberry compote, silky custard, and clouds of vanilla-infused whipped cream. The optional garnish of almond flakes and fresh mint leaves adds a touch of elegance and texture, making this trifle as beautiful as it is delicious. With just 20 minutes of preparation, its layered presentation is surprisingly effortless yet deeply satisfying, perfect for impressing a crowd while showcasing the best seasonal produce. Whether served in individual glasses or a stunning trifle dish, this chilled dessert will quickly become a family favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 500 grams Rhubarb
- 250 grams Strawberries
- 100 grams Granulated sugar
- 200 grams Vanilla sponge cake or ladyfingers
- 100 milliliters Orange juice
- 500 milliliters Custard
- 300 milliliters Whipping cream
- 2 tablespoons Icing sugar
- 1 teaspoon Vanilla extract
- 20 grams Almond flakes (optional, for garnish)
- 5 leaves Fresh mint leaves (optional, for garnish)
Directions
Step 1
Trim, peel, and chop the rhubarb into small pieces.
Step 2
In a medium saucepan, combine the rhubarb, granulated sugar, and 2 tablespoons of water. Cook over medium heat until the rhubarb softens and forms a compote, about 10 minutes. Allow to cool completely.
Step 3
While the rhubarb cools, hull and quarter the strawberries. Set half aside for topping and gently fold the other half into the cooled rhubarb compote.
Step 4
Slice the sponge cake or ladyfingers into bite-sized pieces.
Step 5
In a large mixing bowl, whip the cream with the icing sugar and vanilla extract until soft peaks form. Refrigerate until needed.
Step 6
To assemble the trifle, layer the ingredients in a large glass trifle dish or individual serving glasses as follows: start with a layer of sponge cake, drizzle lightly with orange juice, add a layer of rhubarb-strawberry compote, a layer of custard, and finally a layer of whipped cream. Repeat until all the components are used, finishing with whipped cream on top.
Step 7
Decorate the top with reserved strawberries, almond flakes, and mint leaves if desired.
Step 8
Chill the trifle in the refrigerator for at least 1 hour before serving to let the flavors meld. Serve cold and enjoy!
Nutrition Facts
| Serving size | 2041.2 grams (2041.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3196 |
| Total Fat 149.20g | 191% |
| Saturated Fat 79.10g | 395% |
| Polyunsaturated Fat 2.60g | |
| Cholesterol 840mg | 280% |
| Sodium 1207mg | 52% |
| Total Carbohydrate 397.30g | 144% |
| Dietary Fiber 16.40g | 59% |
| Total Sugars 329.40g | |
| Protein 49.80g | 100% |
| Vitamin D 328IU | 1638% |
| Calcium 1146mg | 88% |
| Iron 7mg | 37% |
| Potassium 2758mg | 59% |
Source of Calories