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Strawberries
Rhubarb and strawberries trifle
Author:
Les Cultures de chez nous
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Preparation
20
Baking
15
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
440 gr (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 (½ 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
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Rhubarb and strawberries trifle
From
Sep 22
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Jan 01
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.
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