Vanilla Cream Cookie Trifle with Strawberry Rhubarb Ragout

For the vanilla cream cookie trifle with strawberry-rhubarb ragout, first boil 300 ml of milk with the sugar, mix the remaining 50 ml with the custard powder and stir into the boiling milk. Bring to a boil once and pour into a large bowl. Let cool in the refrigerator.

Meanwhile, peel the rhubarb and cut off the ends, then cut into 1 cm thick slices. Wash strawberries, remove greens and cut into quarters or bite-sized pieces. Save a few strawberries for decoration.

In a small saucepan, roast the rhubarb with granulated sugar and the sliced vanilla bean until most of the sugar has dissolved. Deglaze with the apple juice and boil down for about 3 minutes. Mix cornstarch with some cold water and stir into the rhubarb. Remove from heat, let cool slightly, and mix in the strawberries and lime juice and zest. Allow to cool.

Whip the vanilla pudding with a mixer until creamy. Whip the cream until stiff and stir into the pudding. Crush butter cookies and prepare glasses.

Alternate some vanilla cream, cookies and strawberry-rhubarb ragout in the glasses, repeat process with all ingredients until the end. Decorate the vanilla cream cookie trifle with strawberry-rhubarb ragout with the remaining strawberries and fresh mint and chill a little before serving.

Preparation Tip:

Vanilla cream cookie trifle with strawberry-rhubarb ragout can also be prepared with other fruits.

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