I love trifles and I think they are the best among easy to make desserts (which I am always up for). So, as the rhubarb season is here, I decided to try some new combinations. And I ended up with one of the most delicious trifle recipes I have tasted. I just love the tanginess of rhubarb with the texture and saltiness of ricotta. This rhubarb ricotta trifle is so simple to make and the rhubarb compote in this recipe can be used in so many other ways. Scroll down for recipe.
Rhubarb Ricotta Trifle
Prep time: 25mins Cook time:10mins Total time: 35mins (+1hr cooling time) Serves: 4
Ingredients:
5 stalks Rhubarb
70g or 4 Tablespoons Granulated Sugar
Juice of 1 Lemon or 2 Tablespoons Lemon Juice
400ml Water
250g Whipping cream
250g Ricotta
4 Tablespoons Icing Sugar
1 Tablespoon Vanilla Extract
15-16 Ladyfingers
Tools:
Hand Mixer
Measuring spoons and cups
Heavy bottom sauce pans
Directions:
Chop the rhubarb and transfer them to a heavy bottom sauce pan.
Add sugar, lemon juice, water and cook for 10mins on medium heat. In 10mins rhubarb should have almost dissolved in the water, if not cook until required.
Set aside and let it cool.
Whip the whipping cream with powdered sugar and vanilla until soft peaks. Add in the ricotta and whip to combine.
Optional: Save some ricotta cream for topping.
Once the rhubarb compote is cooled down, strain the juices from the compote into a different slightly broader dish, save it for the final assembly.
Add two to three tablespoons of the compote into the ricotta cream and mix gently. Do not over mix, I love the marble look of rhubarb in the cream.
Assembly:
You can assemble this trifle either in individual cups or in a big bowl.
Bottom layer: scoop the ricotta cream mixed with rhubarb in the bottom of the dish.
Middle layer: top the ricotta cream with ladyfingers soaked in strained rhubarb juice. If you are assembling in smaller cups, then break the ladyfingers according to size. I also like to pour some juice on the top, adds to the tanginess.
Top layer: spread the rhubarb compote on the top.
Optional: decorate with ricotta cream.
I hope you like this easy dessert recipe! If you do, please let us know how you like this dessert in the comment section and tag us on instagram @pistachiowithlove. Thank you for taking your time to visit this page.
Enjoy! From Pistachio With Love!
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