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.
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