Rhubarb-raspberry trifle verrine
Prep Time
Cooking Mode
½ store-bought pound cake
15 mL tbsp grated fresh gingerroot
250 mL cup raspberries
160 mL cup brown sugar
1 L cup peeled, chopped rhubarb
1 package commercial vanilla pudding mix
for garnish mint leaves
½ store-bought pound cake
15 mL tbsp grated fresh gingerroot
250 mL cup raspberries
160 mL cup brown sugar
1 L cup peeled, chopped rhubarb
1 package commercial vanilla pudding mix
for garnish mint leaves
Directions
1Prepare pudding according to package instructions. Cover and refrigerate. Combine rhubarb and brown sugar in a saucepan. Bring to a boil; reduce heat to medium and allow to simmer for 15 minutes, stirring occasionally.
2Stir in raspberries and ginger, and continue cooking for 10 minutes. Cover and refrigerate to cool.
3Arrange a layer of cake in each of 8 small glasses or pretty, clear dessert bowls.
4Cover with vanilla pudding and garnish with rhubarb compote. Repeat layers. Decorate with a few mint leaves.
5: Replace raspberries by other varieties of small fruit, such as strawberries or blackberries. For a lighter texture, replace the pound cake by angel food cake, or substitute a homemade white cake.
6If you can't get your hands on fresh rhubarb, you can easily replace it with Frozen Compliments Rhubarb.
Disclaimer
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Personal Note
Personal Note