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Recipe: rhubarb trifle
Recipe: rhubarb trifle

Not only can you make delicious cakes with rhubarb, you can also make this heavenly delicious, creamy rhubarb trifle. And because it's so quick and easy and tastes so refreshing, it's one of our favorite spring recipes.

rhubarb trifle
rhubarb trifle


400 g rhubarb

90 g of sugar

10 g vanilla sugar

200 g curd cheese

150 ml coconut yogurt

1 teaspoon lemon juice

Zest of 1/2 lemon

1 tbsp rum

120 g biscuits (very finely crumbled)


Wash and peel the rhubarb and cut into small, diagonal pieces. Simmer with 4 tablespoons of water and 80 g of sugar for about 7 minutes. Let cool down well.

Mix the curd cheese with the yoghurt, lemon juice, rum, the remaining sugar and vanilla sugar until smooth and season to taste.

First pour the very finely crumbled biscuits into glasses, then pour the curd coconut cream on top. Finally, fill the rhubarb pieces into the glass, cover with a little curd cream and let the trifle soak in the refrigerator.

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