One of the absolute highlights of late spring is that strawberries and rhubarb are in season at the same time. Therefore, today we combine these ingredients into a simple but incredibly delicious dessert in a glass. In our vegan strawberry rhubarb trifle besides the fresh fruits (yes, rhubarb is actually a vegetable, but shhh) we only add vegan quark, some crushed biscuits and, as a colour and flavour highlight, a few pistachios. That’s it!
By the way, a trifle is a classic English layered dessert consisting of fruit, cream and dough. The exact ingredients and layers vary greatly depending on the region and recipe. Whipped cream and custard are often combined with biscuit and fruit / jam. Variants without fruit are also known. In addition, a good shot of alcohol is sometimes involved. Our version of the trifle is way easier to digest and healthier, but not less tasty.
Vegan Strawberry Rhubarb Trifle
- 320 g strawberries
- 450 g rhubarb
- 3 tbsp maple syrup
- 600 g vegan quark
- 150 g vegan biscuits, e.g. Lotus Biscoff
- 10 g pistachios
- Wash rhubarb, roughly peel and cut into pieces. Put in a saucepan with 4 tablespoons of water and the maple syrup. Bring to the boil briefly and simmer gently with the lid on for about 15 minutes over medium heat. Let cool without lid.
- In the meantime, wash, clean and halve the strawberries. Roughly crumble the biscuits. Chop the pistachios finely.
- First pour some rhubarb puree into the glasses. Top with biscuits. Now stack the halved strawberries into the glass, with the flat surface facing the glass. Fill the space in between with quark. Add some biscuit and rhubarb puree on top of the quark. Put half a strawberry on top and serve sprinkled with pistachios.