Trine Hahnemann’s Rhubarb Trifle With Rye Crumbs


Trifle can be made with any berry or fruit in season. It’s a simple way of getting sweet treats full of flavour, instead of snack bars full of unrecognisable ingredients

For the rhubarb:
• 800g rhubarb, rinsed and cut into 2-cm pieces
• 300g caster sugar

For the rye breadcrumbs:
• 25g butter
• 300g dry rye bread, crumbled by hand
• 50g caster sugar

For the yoghurt cream:
• 1 vanilla pod
• 300ml greek yogurt
• 2 tablespoons caster sugar
• 4 mint leaves, to serve

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.
5 Repeat once more. Refrigerate until ready to serve, decorated with a mint leaf.

Recipe courtesy of Trine Hahnemann, extracted from Scandinavian Comfort Food


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