Delicious and easy trifli with seasonal fruits and flowers
Rhubarb is an easy plant to care for in the garden and it can survive almost anywhere/anything! If you don’t have them yourself in the garden (or you don’t have a garden) you can probably also get some from your neighbor if you ask nicely – at least that was the case for me. Truth be told, she’s not exactly my neighbor. But she lives near where I live and has these large rhubarbs that her and her family didn’t want themselves. So I was allowed to take some, super delicious!
The elderflowers are also found in the forest – it grows almost everywhere here in DK. However, make sure the elderflowers you pick does not grow near traffic etc. to ensure it is healthy to eat 🙂
In addition, the red wood sorrel and edible flowers on top are also from the garden. It’s just so delicious here in the summer, where you can find so much fresh garnish for your desserts :3
Vegan Rhubarb Trifli
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)