7-8 rhubarb stems cut into small pieces
2 tbsp of water
2 tsp full of vanilla sugar
The grated shell of an unsprayed lemon
4-6 tbsp cane sugar depending on how sweet your tooth is
1/2 litre whipping cream
1/2 litre of finished vanilla cream (available from Karoline Kitchen, for example)
2 handfuls of oatmeal
20 chopped almonds
1 tsp cardamom
2 tsp of vanilla sugar
a pinch of salt
1 tbsp of cane sugar or honey
3-4 tbsp of coconut oil for frying
Soft rosemary shoots with flowers
2 tbsp of sugar
2 tbsp of butter
Here's how you do it
Start by making the compote so that it can cool down while you begin the next step. Put all the ingredients into a saucepan over medium flame, and turn it own when they start to boil. Keep a close eye and let the compote boil until there are only a few solid pieces of rhubarb left. Leave for About 5-10 min. Allow the compote to cool while making the crunch.
Heat the pan with the coconut oil, add the cane sugar and let it melt together. Put the rest of the ingredients in, then start with the spices. When the crunch is a beautiful golden colour, turn off the flame and allow it to cool down while you make the cream
Whisk the cream into the whipped cream and turn the vanilla cream in until it has a good consistency. It should be soft like cake cream.
Once the compote and crunch have cooled down completely, it's time to layer it in a glass or bowl. The order just determines how you alternate between the different ingredients. Cover the trifle and refrigerate at least an hour before serving it can easily stand until the next day.
Finish caramelizing the rosemary twigs, melt the butter and sugar on the pan and put the rosemary in. Save the flowers to sprinkle on top at the end without caramelization, so they keep their colour and shape better. The rosemary should be done after approx 5-10 min. Allow it to cool on a piece of baking paper and sprinkle on the trifli just before serving.