Rhubarb Trifle
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Adam Price
TV chef & cookbook author
Experience the taste of Danish summer when Adam Price makes his version of grandmother's trifle – now with rhubarb. A classic dessert with a touch of nostalgia.
Make the dessert in the morning, and it will be perfect in the evening. Super simple – but the combination of macaroons, dry sherry and rhubarb compote does something special.
Servings
: 4
people
Ingredients
1
bdt
rhubarb
150
g
sugar
A little dry sherry
A little vanilla sugar
4
macarons per person
3
dl
cream
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Instructions
Step 1/6
Cut the rhubarb into small pieces and place them in a saucepan with sugar, vanilla sugar and a touch of water. Cook it into a compote, and then chill it.
Step 2/6
Crush the macarons in serving glasses and moisten them with dry sherry.
Step 3/6
Then add the rhubarb compote on top. Now the glasses should be chilled and preferably left standing throughout the day.
Step 4/6
Before serving, whip the cream lightly and add some generous dollops of whipped cream on top of the compote in each glass.
Step 5/6
Then you're ready to serve.
Step 6/6
Super simple – but the combination of macarons and dry sherry and rhubarb compote really does something good.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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