Rhubarb trifle with rye crumbs

Rhubarb trifle with rye crumbs

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Trifle can be made with any berry or fruit in season. When I was growing up, I ate a lot of rhubarb – probably because it was cheap or it grew in my mother’s garden, I am not sure. Traditionally in a trifle we use macaroons and double cream, but lately I have started using rye breadcrumbs roasted in a little sugar, and Greek yogurt. It’s a wonderful combination, which reminds me of a childhood snack: a piece of rye bread with butter topped with strawberries or bananas. Simple ways of getting sweet treats are what we need, instead of snack bars full of unrecognizable ingredients.

Ingredients

Quantity Ingredient

For the rhubarb

Quantity Ingredient
800g rhubarb, rinsed and cut into 2-cm pieces
300g caster sugar

For the rye breadcrumbs

Quantity Ingredient
25g butter
300g dry rye bread, crumbled by hand
50g caster sugar

For the yogurt cream

Quantity Ingredient
1 vanilla pod
300ml greek yogurt
2 tablespoons caster sugar
4 mint leaves, to serve

Method

  1. Put the rhubarb and sugar in a saucepan and stir until the sugar has melted. Simmer over a gentle heat until the rhubarb has just softened, about 5 minutes.
  2. Melt the butter in a frying pan, add the crumbled bread and sugar and toast over a low heat until crisp.
  3. For the yogurt cream, split the vanilla pod (bean) lengthways and scrape out the seeds with the tip of a knife. Put the vanilla seeds, yogurt and sugar in a bowl and mix well.
  4. Use four glasses to assemble the trifle. Place a layer of rhubarb in the base of each, then a layer of yogurt cream, then toasted crumbs. Repeat once more. Refrigerate until ready to serve, decorated with a mint leaf.
Tags:
Scandinavian
Danish
Swedish
comfort food
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