Rhubarb and strawberries trifle
20
15
6
No
Ingredients
- 440 g (4 cups) of fresh rhubarb, sliced in pieces of 2,5 cm (1 inch)
- 500 ml (2 cups) of hulled fresh strawberries, sliced in four (plus some for topping)
- 250 ml (1 cup) of sugar
- 125 ml (1/2 cup) of flour
- 1 L (4 cups) of diced white cake or Angel Cake
- 500 ml (2 cups) of nature flavored yogurt (or vanilla)
- Fresh mint
Preparation
Side-by-side mode
- In a large casserole at medium heat, cook rhubarb, strawberries, sugar and flour for about 15 minutes while stirring from time to time. Cool down.
- In a translucent bowl, add a third of the cakes preparation, cover with half of fruits jam and cover again with a third of yogurt.
- Repeat again to fill up the bowl and then finish with a layer of cake and another layer of yogurt.
- Refrigerate some hours to let the cake absorbs all flavors.
- Before serving, garnish with strawberries and mint leaves.
Did you know that...
The best way to freeze strawberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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