Rhubarb Trifli with Vanilla Cream

I love my rhubarb plant, every time I cut the stems, there just comes more.  Rhubarb is really a vegetable, but we use it in the sweet kitchen. It can be sour, yes. Depending on the time of year, more or less sugar needs to be added. Spring is best time of year, but we sill love late summer rhubarb. It can also be an accompaniment to lamb, chicken or even Garfish.  Here is a nice little trifli that always please our family and friends. If you don’t want to make the vanilla cream, whipped cream is also good.

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Rhubarb Trifle   Serves 6

Rhubarb Compote: 1 lb. tender rhubarb, coarsely chopped, 1 cup water, 8 oz. sugar

Cream: 2 egg yolks, 1-2 tbsp. sugar. 1-2 tsk. vanilla extract

Trifle: a portion of rhubarb compote,12-18 macaroons, 3-4 tbsp. port wine, 1 portion of vanilla cream

To make the compote,  cook the water and sugar until the sugar is melted.. Add rhubarb pieces and cook 5-6 minutes over a very low heat. Remove from the heat and transfer rhubarb pieces carefully to a serving bowl. Reduce syrup slightly by cooking for a few minutes before pouring it over the rhubarb.

To make the cream, whisk egg yolks, sugar and vanilla extract together. Fold the whipped cream into the egg misture just before serving.

To make the trifle, place macaroons in a glass and pour port wine over. Cover with rhubarb compote and place in refrigerator until serving. Place the vanilla cream on top.

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