A summer dish from Madsen's full of sunshine!

Rhubarb
Trifle

Serves

6 people

Ingredients for trifle

600
g rhubarb

150
g brown sugar

1
lemon

Half
a vanilla pod (scrape out the seeds in the middle of the pod)

Amaretto
biscuits

Whipped
cream (for the top)

Vanilla cream - Crème anglais

250
ml cream

250
ml milk

3
egg yolks

50
g sugar

Preparation

1.    
Clean the rhubarb and cut it in pieces of 2-3 cm

2.    
Mix the rhubarb pieces with the sugar, vanilla and the peel of the
lemon.

3.    
Put the mixture on a tray with baking paper and bake in the oven at
150°C for 20 minutes.

4.    
When the mixture is finished, leave it to cool in the fridge.

Vanilla
cream

1.    
Mix all the ingredients in a pot and slowly heat it up on the stove.
Always stir the mixture so avoid it to burn. Stir until the mixture gets thick
and then take it off the stove and let it cool down

Serving

Use
a cocktail glass (or any other tall glass) and layer the rhubarb mixture with
the crème anglais and the amaretto biscuit. Top it with some whipped cream and
decorate with a strawberry or almonds. 

Recipe from Madsens

A Scandinavian Restaurant in London

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L O V E N O R D I C