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Trifli med rabarber og crumble – Nem sommerdessert med mascarpone
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Trifle with Rhubarb and Crumble

Recipe for a wonderful rhubarb trifle with crumble.
Course Dessert
Cuisine Danish
Nøgleord Summer dessert
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 705kcal

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)

Instructions

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

Calories: 705kcal | Carbohydrates: 66g | Protein: 8g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 319mg | Potassium: 525mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1854IU | Vitamin C: 13mg | Calcium: 187mg | Iron: 2mg