Rhubarb Trifle

Posted: Wednesday, June 24, 2009


Photograph By Lars Ranek
Photograph By Lars Ranek
Often overlooked by both cooks and cookbooks, rhubarb is low in saturated fat, cholesterol and sodium and is a good source of dietary fiber, potassium, calcium, magnesium and manganese, as well as vitamins A, C and K.

2 egg whites

12 cup superfine sugar

23 cup whole almonds


1 pound rhubarb, trimmed and cut into 34-inch pieces

12 cup superfine sugar


1 vanilla bean

2 egg yolks*

2 tablespoons superfine sugar

1-14 cups heavy cream

Make the macaroons: Whisk the egg whites until they form stiff peaks. Add the sugar, just 2 tablespoons at a time, beating well after each addition. Process the almonds in a food processor until very finely ground, then fold into the meringue mixture.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and use a teaspoon to spoon about 25 small pyramids of the almond mixture onto it, keeping them a few inches apart. Bake for about 15 minutes, or until golden brown. Carefully lift the parchment paper from the sheet with the macaroons still on it and transfer to a wire rack to cool. (You can do this a few days in advance and store the macaroons in an airtight tin.) Reduce the oven temperature to 300 degrees to cook the rhubarb.

Make the rhubarb: Rinse the rhubarb in cold water and drain well. Place in an ovenproof dish and stir in the sugar. Bake for 15 minutes, or until tender. Remove from the oven and let cool.

Make the cream: Cut the vanilla bean in half lengthwise and scrape out the seeds with the tip of a knife. Put the seeds in a bowl with the egg yolks and sugar and beat until pale and fluffy. In a separate bowl, whip the heavy cream until it forms soft peaks. Fold it into the egg mixture. Place in the refrigerator to chill.

*Kitchen Ade Note -- Because of the risk of salmonella from consuming uncooked eggs, it is recommended to use pasteurized eggs.

Finish the trifle:You can either do it immediately so that the layers become soft and melded, or wait until just before serving so that the trifle is fresh and crunchy. Break the macaroons into small chunks. Spoon a layer of cream into four serving glasses. Add the rhubarb, then the macaroons. Repeat the layers so that there are two of each ingredient. Finish with one more layer of cream. Serves 6.

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