Rhubarb trifle

Right now, the gardens and greengrocers are overflowing with fresh Danish rhubarb. Among other things, make this wonderful and really easy Rhubarb Trifli

What you need:

500 g rhubarb
About 300 g of sugar
1 stick of vanilla
25 - 30 macaroons
1/4 l cream

 Here's how you do it:

Clean the rhubarb stalks and cut them into 1 - 2 cm pieces. Put them in a pan, add sugar and vanilla bean. Cook the porridge over low heat until the rhubarb is tender. Allow the porridge to cool and remove the vanilla pod. Whip the cream until frothy. Arrange the porridge in layers in a bowl with crushed macaroons. Garnish with whipped cream and small edible lilac flowers. It also tastes heavenly to make triflis from equal parts rhubarb porridge and strawberry porridge.

Tips:

If you harvest more rhubarb than you can use, freeze them. Cut them into suitable pieces and freeze them in bags. The recipe here can easily be made all year round and also from frozen rhubarb. It's great to have a bit of summer on frost when the cold winter comes.

You can use the beautiful, large leaves as a placemat or to wrap around a bouquet of flowers.