Rhubarb Trifle with Cream and Meringue
Prep: 15min
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Servings: 4
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Cook: 10min
Rhubarb trifle with cream and meringue is a recipe featuring fresh ingredients from the dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g rhubarb
- 1 tbsp butter
- 2 tbsp brown sugar
- 100 ml dry white wine
- 100 g meringue
- 125 g chocolate chip cookie
- 200 ml whipping cream
- 1 Tbsp vanilla sugar
Instructions
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1.
Wash, trim, and cut the rhubarb into about 1 cm pieces. In a hot pan, sauté in butter for 1-2 minutes. Sprinkle with sugar, stir, and deglaze with wine. Cover and steam for about 5 minutes until the rhubarb is not yet falling apart. Remove from heat and let cool uncovered.
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2.
Crush the meringue and cookies roughly.
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3.
Whip the cream with vanilla sugar to stiff peaks. Arrange the cooled rhubarb (without liquid), meringue, whipped cream, and cookies in dessert glasses.
