Rhubarb and Strawberry Trifle

Name: Rhubarb and Strawberry Trifle
Cuisine: American
Ingredients: 250 grams Rhubarb; 20 grams Granulated sugar; 15 grams Honey; 1/2 Orange (squeeze out the juice, and grate the zest); 1/2 Cinnamon stick; 60 grams Strawberries; 300 ml Milk; 3 Egg yolks; 40 grams Sugar; 5 grams Plain flour; 5 grams Cornstarch; 70 grams White chocolate; 1/2 Vanilla beans; 100 ml Heavy cream; 1 as much (to taste) Sliced almonds

cookpad.japan @cookpad_jp

The British Embassy in Japan is promoting British cuisine and is conducting a campaign called "Food is GREAT: A Taste of Britain". Check out their Facebook page for more details www.facebook.com/oishii.igirisu.

Rhubarb looks like Japanese fuki. It's sour by itself, so it's usually stewed with sugar and is used as jam or in desserts. Recipe by British Embassy

cookpad.japan @cookpad_jp

Rhubarb looks like Japanese fuki. It's sour by itself, so it's usually stewed with sugar and is used as jam or in desserts. Recipe by British Embassy

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Ingredients

[For the rhubarb compote:]
250 gramsRhubarb
20 gramsGranulated sugar
15 gramsHoney
1/2Orange (squeeze out the juice, and grate the zest)
1/2Cinnamon stick
60 gramsStrawberries
[For the custard cream:]
300 mlMilk
3Egg yolks
40 gramsSugar
5 gramsPlain flour
5 gramsCornstarch
70 gramsWhite chocolate
1/2Vanilla beans
[For the topping:]
100 mlHeavy cream
1as much (to taste) Sliced almonds

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Steps

1

First, prepare the ingredients for the rhubarb compote.
2

Add the rhubarb and the other ingredients except for the strawberries into a shallow saucepan, cover with a lid, and cook for about 7-8 minutes over low heat. Cook until it becomes soft while skimming off the scum.
3

Add the strawberries to the saucepan from Step 2, and continue simmering for 1-2 minutes.
4

Next, prepare the ingredients for the custard cream.
5

Heat up the milk with vanilla bean in a separate saucepan.
6

Whip the egg yolks and sugar in a bowl until the mixture becomes pale, then add the flour and cornstarch.
7

Gradually pour the mixture from Step 5 into the bowl from Step 6 a little at a time, and return the mixture to the saucepan over low heat. Simmer for about 2-3 minutes until thickened.
8

Add the melted white chocolate to the saucepan from Step 7, and set aside until cool.
9

Whip the heave cream to finish.
10

Layer the rhubarb, strawberries, custard cream, and whipped cream in a glass dish, and sprinkle with roasted almond slices.