RHUBARB TRIFLE WITH HAZELNUTS AND WHITE CHOCOLATE

Easter sunday my family came to dinner and I needed to make a dessert that everyone liked. I have a big family with five children, their husbands and wifes and seven grandchildren. We are often twenty people, so I doubled this recipe. Rhubard trifle is always popular with the adults in the family and with the addition of crushed hazelnuts and white chocolate even the small children will eat severval portions if the compote is sweet enough. When working with rhubarb, one can never trust the recipe because the sugar in rhubarb varies from sort to sort, what time of the year it is, what country it comes from and even from plant to plant. So, remember to taste the rhubarb compote while making it. And remember, the cooked fruit will be  more sour when it has cooled. When trimming the rhubard, be sure not to cut to much off from the bottom of the rhubarb stalks because that is where the largest concentration of rhubarb taste is best.   

DSC_0017

 Rhubarb trifle with hazelsnuts and white chocolate  

 Serves 10

Layer cake:

3 eggs

3 oz. sugar

4 oz. flour

1 tsp. baking powder

Rhubarb compote:

1 lb. rhubarb, cut into smaller pieces

6 – 8 oz. sugar

1 tsp. vanilla powder

Creme filling:

2 oz. white chocolate, grated

2 oz. hazelnuts, crushed

2 cups heavy cream

Garnish:

1 stalk rhubarb

2 tbsp. sugar

Preheat oven to 350° F-

To make the layer cake, whisk eggs with sugar until fluffy. Fold flour and baking powder into the egg mixture.

Place a sheet of parchment paper on a large rimmed baking sheet. Place a dinner plate on  paper and using a pencil, trace two circles. Remove plate and place 2 spoonfuls of cake mixture in the middle of each circle. Spred mixture evenly within the traced lines. Leave a little room for the mixture to expand a little. Bake the cake mixture 5-6 minutes. Let the cake cool. Remove the cake and place the remaining cake mixture on the paper. Bake 5-6 minutes. Let cake cool.       

To make the compote, cook a syrup with water and sugar. Add rhubarb pieces and cook 6 – 8 minutes over very low heat. Remove from heat and transfer rhubarb pieces carefully to a bowl. Reduce the syrup slightly by cooking it for a few minutes before pouring it over the rhubarb. Let the rhubarb cool completly.

To make the cream, whip the heavy cream. Divide cream into two portions and set one portion aside. Add  half of the white chocolate and half of the hazelnuts to one portion of the whipped cream before adding the cooled rhubarb.

To assemble the trifle, place one of the cake layers in a large bowl. You may have to trim the cake a little in order for it to fit into the bowl. Spoon half of the rhubarb mixture over the cake layer and place another layer of cake over and spoon the remaining rhubarb mixture. Place the last layer of cake on top of the rhubarb cream.  Spead the remaining whipped cream over the cake layer. Sprinkle with crushed hazelnuts and grated chocolate. Using a patato peeler, cut strips of raw rhubarb and dredge with sugar. Place them on top of the trifle.   

 

Leave a Reply

Your email address will not be published. Required fields are marked *