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Kitchen Notebook

May 12, 2017

Strawberry Rhubarb Trifle

45 Mins

Serves 2

• 4 cups diced Strawberries
• 4 cups diced Rhubarb
• 1 Lemon, juiced
• ½ to ¾ cup Sugar, adjust based on your preference
• ¼ cup Water
• 1 cup Heavy Cream
• 1 pack of Lemon Sugar Cookies

Combine the strawberries, rhubarb, lemon juice, sugar and water in medium sized sauce pan.
Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, cook less or longer depending on how thick you want it. Let cool.
Add heavy cream to a large mason jar. Screw on the lid and shake for about 1 minute until thick. In glasses layer the strawberry rhubarb compote, whipped cream and crumbled lemon sugar cookies.

45 Mins Dessert Rhubarb Spring Strawberry Trifle Veg

1 Comment

Joanne Bramsen
Joanne Bramsen

June 14, 2019

This looks delicious! I’ll serve this at my next tennis luncheon for 12 tennis friends, for Wimbledon..

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1 Comment

45 Mins Dessert Rhubarb Spring Strawberry Trifle Veg

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