Experience the taste of Danish summer when Adam Price makes his own version of grandmother's trifle – now with rhubarb. A classic dessert with a hint of nostalgia.
Make the dessert in the morning and it will be just right by the evening. Wonderfully simple – yet the combination of macaroons, dry sherry, and rhubarb compote turns it into something truly special.
Ingredients:
1 bunch of rhubarb
150 grams sugar
A splash of dry sherry
A little vanilla sugar
4-5 macaroons per person
3 dl cream
Method:
Cut the rhubarb into small pieces and place them in a saucepan with the sugar, vanilla sugar, and a splash of water. Cook into a compote, then chill.
Crumble the macaroons into individual serving glasses and moisten them with dry sherry.
Spoon the rhubarb compote on top. Refrigerate the glasses and, ideally, let them rest for the day so the flavours can develop.
Just before serving, lightly whip the cream and add a generous spoonful on top of the compote in each glass. Then you're ready to serve.
Wonderfully simple – yet the combination of macaroons, dry sherry, and rhubarb compote really makes this dessert sing.
