Rhubarb-raspberry trifle verrine
Print Category Trifle Stack Thematic No thematic Source IGA Evaluation
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Ingredients
- 1 package (102 g) commercial vanilla pudding mix
- 1 L (4 cups) peeled, chopped rhubarb
- 160 mL (2/3 cup) brown sugar
- 250 mL (1 cup) raspberries
- 15 mL (1 tbsp.) grated fresh gingerroot
- 1/2 store-bought pound cake, diced (for about 750 mL / 3 cups)
- Mint leaves for garnish
Preparation
- Prepare pudding according to package instructions. Cover and refrigerate. Combine rhubarb and brown sugar in a saucepan. Bring to a boil; reduce heat to medium and allow to simmer for 15 minutes, stirring occasionally. Stir in raspberries and ginger, and continue cooking for 10 minutes. Cover and refrigerate to cool.
- Arrange a layer of cake in each of 8 small glasses or pretty, clear dessert bowls. Cover with vanilla pudding and garnish with rhubarb compote. Repeat layers. Decorate with a few mint leaves.
Cook commentary
Serves : 8 small servings / 4 large servings
Variations : Replace raspberries by other varieties of small fruit, such as strawberries or blackberries. For a lighter texture, replace the pound cake by angel food cake, or substitute a homemade white cake.
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