MY SPRING TRIFLE – RHUBARD AND AMARETTO POTS

DSCN8228An EASY-DOES-IT dazzling dessert with a spiced biscuit base.

INGREDIENTS

500g Rhubarb, cut into small pieces

1/2 cup sugar (or to taste)

juice of half an orange

16 Amaretto cookies, crumbled

For the syrup

1 tablespoon of Amaretto liqueur

4 tablespoons  water

1/2 teaspoon of sugar

For the vanilla cream

1 cup whipping cream

1/2  teaspoon vanilla extract

2 tablespoons icing sugar

METHOD

1- Place the rhubarb in a sauce pan with the sugar and orange juice.  Set over a medium heat and cook for 15 to 20 minutes until the rhubarb is tender.  Leave to cool.  You can do this the day before.

2-  In a small bowl mix with a spoon the Amaretto, water, and sugar.  Mix well until the sugar has dissolved.  Set aside.

3- In a large mixing bowl, beat the cream at high speed until soft peaks form then add the sugar and vanilla and beat for 10 seconds. Cover and chill until ready to assemble the serving pots.

4- Crumble the cookies with your hands and place them in each of the serving pots. With a tablespoon sprinkle the Amaretto mixture to soak the cookies.

5- Top the cookies with 3 to 4 spoons of the rhubarb compote, then spoon on the cream.

6- Decorate with mint leaves or a lavender bud.

7-  Put the glasses in the fridge until ready to serve.

TIPS

– Drain the rhubarb and keep the syrup, spoon some of it onto the whipping cream.

– If you are watching your calories, instead of cream use fresh yoghurt.

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