This Easy Rhubarb Trifli with Almond Macaroons is a must for all of you who love rhubarb just as much as we do.

Wonderful and delicious rhubarb – we simply can’t get enough of them. And right now, when in season, they are brittle and extra sweet. Our kids love this vegetabel (no, it’s not a fruit) just as much and we therefore seize every opportunity to fill the fridge with compotes, marmalades and lemonades. And of course we make all the desserts with rhubarb that we can think of.

This trifle with rhubarb compote, is a favorite of ours. Make sure you make the compote and macaroons in advance. If you do so, this dessert will be both super easy and quick to make. Should you be in a real hurry, make it easy for yourself and buy the almond macaroons at your local store.

End the barbecue evening in the garden perfectly with this Easy Rhubarb Trifli with Almond Macaroons!

Recipe

You will need:

Serves 4

Almond macaroons:
• 3 egg whites
• 25 g sugar
• 1/2 tbs. fresh lemon juice
• 225 g powdered sugar
• 125 g  almond flour

Trifle:
• 20-24 almonds macaroons, crushed
• 3oo ml  double cream
• 2oo ml rhubarb compote

Compote:

• See here how to do the compote

Decoration:
• Chopped almonds
• Lemon balm

Tip!

Serve the compote as a dessert with vanilla ice cream. The kids will love it!

How to:

Make the almond macaroons:

  1. Whip the whites almost stiff.
  2. Add a little powdered suger and lemon juice at a time, and whisk to a very stiff meringue.
  3. Gently flip in the almond flour. Place the macaroon batter in a Piping bag and form 50 round cakes (3-4 cm) on a baking sheet covered with baking paper.
  4. Let them rest for 30 min.
  5. Preheat the oven to 150C / 300F.
  6. Bake the macaroons for about 15 minutes.
  7. Let them cool on a baking rack.

Make the trifle:

  1. Whip double cream until you get soft peaks.
  2. Layer crushed macaroons, whipped cream and rhubarb compote into 4 small glasses.
  3. Finish with whipped cream on the top and decorate with chopped almond and lemon balm.