Strawberries

Rhubarb and strawberries trifle

Author: Crazy Leeks

Keep screen on

Preparation 20

Baking 15

Portions 6

Freezing No

Ingredients

440 g (4 cups) of fresh rhubarb, sliced in pieces of 2,5 cm (1 inch)
500 ml (2 cups) of hulled fresh strawberries, sliced in four (plus some for topping)
250 ml (1 cup) of sugar
125 ml (1/2 cup) of flour
1 L (4 cups) of diced white cake or Angel Cake
500 ml (2 cups) of nature flavored yogurt (or vanilla)
Fresh mint

Preparation

In a large casserole at medium heat, cook rhubarb, strawberries, sugar and flour for about 15 minutes while stirring from time to time. Cool down.
In a translucent bowl, add a third of the cakes preparation, cover with half of fruits jam and cover again with a third of yogurt.
Repeat again to fill up the bowl and then finish with a layer of cake and another layer of yogurt.
Refrigerate some hours to let the cake absorbs all flavors.
Before serving, garnish with strawberries and mint leaves.