Rhubarb trifle with crumble and mascarpone cream – an easy, delicious summer dessert.
Trifle with rhubarb and crumble is one of those desserts I make again and again during rhubarb season. The combination of tart rhubarb, crisp crumble and soft mascarpone cream is simply so good – and it is a dessert that looks beautiful and tastes fantastic.
Here I make the rhubarb compote from rhubarb baked with vanilla, sugar and lime, which gives the loveliest balance between sweetness and acidity. If you prefer a smoother compote, you can easily mash the rhubarb lightly with a fork after baking, but I love it when there is still a little texture and a few small pieces of rhubarb left.
The crumble is baked crisp and golden in the oven, and the mascarpone cream is whisked together quickly so it stays light, soft and creamy.
When it is time to serve, the dessert is assembled layer by layer with crumble, rhubarb compote and mascarpone cream. I like to top it with a few edible flowers, which make it look extra summery.
I recommend assembling the trifle just before serving, or at most half an hour ahead. That way the crumble keeps its crunch, which is an important part of the experience. If you prefer a smoother compote, you can easily mash the rhubarb lightly with a fork after baking, but I love it when there is still a little texture and a few small pieces of rhubarb left.
An easy and truly lovely summer dessert, perfect for when the season’s rhubarb deserves to take centre stage.
Trifle with Rhubarb and Crumble
Ingredients
Rhubarb compote
- 500 g rhubarb, trimmed weight
- 1 vanilla pod
- 100 g caster sugar
- 1 lime, zest and juice
Crumble
- 50 g porridge oats (fine rolled oats)
- 50 g plain flour
- 40 g caster sugar
- 1 pinch salt
- 75 g cold butter, cut into cubes
Mascarpone cream
- 100 g mascarpone
- 250 ml whipping cream (38% fat)
- 2 tbsp lime juice
- 1 tbsp icing sugar
- 1 tsp vanilla sugar
To serve
- Edible flowers, to decorate (optional)
Method
Rhubarb compote
- Cut the rhubarb into small pieces.
- Split the vanilla pod lengthways and scrape out the seeds, then mix them with a little of the sugar.
- Put the rhubarb, sugar, vanilla seeds, the empty pod, lime juice and lime zest in an ovenproof dish and toss well to combine.
- Cover the dish with foil and bake in a preheated conventional oven (top and bottom heat) at 180°C for about 30 minutes. Leave to cool completely in the fridge. If you prefer a smoother compote, mash the rhubarb.
Crumble
- Mix the dry ingredients in a bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture comes together in small clumps.
- Spread it over a baking tray lined with baking paper and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 15-20 minutes. Then leave to cool completely.
Trifle with rhubarb and crumble
- Put all the ingredients for the mascarpone cream in a bowl and whisk briefly to combine. The cream thickens very quickly because of the lime juice, so whisk it only lightly. It should be soft and creamy.
- Assemble the desserts in two rounds of layers – crumble, rhubarb compote and mascarpone cream, then crumble, rhubarb compote and mascarpone cream again.
- Decorate with edible flowers, if you like, and serve.
Nutrition
Premium
Ser lækkert ud, og den vvil jeg prøve.
Men er i tvivl vdr. Fløden.
Der står bare fløde, men er det piskefløde ?
Hej Lis
Håber du kan lide den:)
Og det er helt rigtigt ja, det er nemlig piskefløde 🙂
Warm wishes, Dianna
Kan jeg lave crumblen dag før og opbevare den i en lufttæt beholder eller bliver den blød?
Hej Annett
Ja sagtens:) crumblen holder fint i en lufttætbeholder ved stuetemperatur.
Jeg har haft min stående 1 1/2 uge nu, og den smager stadig fantastisk og er sprød som nylavet:)
Husk at lade den køle helt af inden du pakker den ned:)
Warm wishes, Dianna
Super det vil jeg gøre – glæder mig til at smage den jeg tror den er vildt god. Tak for al din inspiration og gode opskrifter.
Tak for de søde ord Ellen – jeg håber den hitter:)
Warm wishes, Dianna
Har lavet rabarber og crumble.
Kan man lave mascarponecremen i forvejen og så samle trillion lige før servering?
Hej Ellen
Ja sagtens, det gør jeg altid selv:)
Bare pisk den blødt så den ikke bliver for fast og så på køl med den:)
Warm wishes, Dianna
Super det vil jeg gøre – glæder mig til at smage den jeg tror den er vildt god. Tak for al din inspiration og gode opskrifter.