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Vegan Rhubarb Trifli

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Course Dessert
Servings 6 pers

Ingredients
  

Rhubarb compot

  • 800 g rhubarb
  • 3 bundles elderflower
  • 180 g sugar
  • 1 tsp vanilla extract
  • 2 tbsp corn starch
  • 3 tbsp water

Oatmeal layer

  • 40 g vegan butter
  • 150 g oatmeal
  • 2 tbsp sugar

Vanilla cream

  • ¼ dl coconut milk
  • 1 dl vegan milk e.g. almond milk
  • 1 tsp vanilla extract
  • ¼-½ tbsp sugar (dependent on the sweetness of the milk)
  • 6 g corn starch
  • ¼ dl vegan heavy whipping cream

Instructions
 

Rhubarb compot

  • Rinse and cut the rhubarb into smaller pieces
  • Rinse the elderflowers and cut off the stem
  • Mix all ingredients in a saucepan
  • Cook the rhubarb compote in the saucepan under a lid at high heat for 5-10 minutes until the rhubarb has become soft as porridge
  • Allow the rhubarb compote to cool on the kitchen table under a lid

Oatmeal layer

  • Melt the butter on a pan
  • Mix oatmeal and sugar on the pan until the oatmeal has turned golden
  • Remove the oatmeal from the pan and allow to cool on the kitchen counter

Vanilla cream

  • Whisk the ingredients together in a saucepan and cook under constant stirring at medium heat till it becomes thick (20-30 min)
  • Let the vanilla creme cool – Stir occasionally to avoid lumps
  • Whisk the whipping cream till it becomes stiff
  • Add a tablespoonful of whipped cream to the vanilla cream at a time, stirring briefly between each spoonful

Putting the cake together

  • Add layers of rhubarb compote, oatmeal and vanilla cream in a large bowl or in small serving glasses (as pictured)