Rhubarb trifle with rich vanilla cream and homemade macaroons

Rhubarb trifle with rich vanilla cream and homemade macaroons
logo

4 servings

logo

2 h 0 min

Let's make a delicious rhubarb trifle with rich vanilla cream and homemade macaroons with LINIE Aquavit Double Cask Port added to the rhubarb compote. This dessert is a real treat, combining the tangy rhubarb with the sweet and creamy vanilla and the delightful crunch of homemade macaroons. The rhubarb adds a refreshing tartness that perfectly balances the smooth and velvety cream. Each layer of this trifle tells a story, with the flavors coming together to create a tasteful combination of textures. For an extra special touch, serve this delightful dessert with a glass of LINIE Aquavit Double Cask Port. Its subtle hints of caraway and natural sweetness from the Port will enhance the dessert, adding a unique depth and complexity.

Fun fact Did you know that LINIE Aquavit gets its unique flavor from the distinctive aging process where it travels across the equator in sherry oak casks, imparting rich sherry and oak notes to the spirit?

Ingredients

Rhubarb compote

  • 500 g of beautiful, red rhubarb – washed and cut into bite-sized pieces

  • 200 g cane sugar

  • 1 star anise

  • 3 tbsp LINIE Aquavit Double Cask Port

  • 1 vanilla bean (in total) – only the bean is used here, as the vanilla seeds will be used for the vanilla cream

Macaroons

  • 75 g almond flour

  • 150 g powdered sugar

  • 50 g egg whites

Vanilla cream

  • 200 ml heavy cream 38%

  • 50 g cane sugar

  • 1 vanilla bean (in total) – only the vanilla seeds are used here, as the bean will be used for the rhubarb compote

  • 1 tbsp LINIE Aquavit Double Cask Port

Garnish (optional)

  • Lemon balm or other green leaves

Preparation steps

    Rhubarb compote

    1. Boil the rhubarb with cane sugar, star anise, LINIE Aquavit Double Cask Port and the vanilla pod (save the vanilla seeds for the vanilla cream), and let it simmer for about 10-15 minutes until it becomes thick.

    2. Place the rhubarb compote in the fridge until it's completely cold.

    Macaroons

    1. Mix almond flour and powdered sugar in a mini chopper and blend until it forms a uniform mixture.

    2. Add egg whites and blend again until it forms a uniform mixture.

    3. Transfer the mixture to a piping bag and pipe small macarons onto a baking sheet, about the size of a coin.

    4. Bake them at 150 degrees Celsius for about 15 minutes until they are golden and refrigerate after turning cold.

    Vanilla cream

    1. Whip the cream lightly with both cane sugar and vanilla seeds.

    2. Gently pour in LINIE Aquavit Double Cask Port at the end and mix it around.

    Plating

    1. Serve in small glasses or bowls with layers of rhubarb compote, macarons and vanilla cream.

    2. Start with the rhubarb compote at the bottom, then add a layer of crispy macarons on top.

    3. If you want to add more flavor to the dish, you can dip the macarons in LINIE Aquavit Double Cask Port.

    4. Then add vanilla cream on top and continue layering with rhubarb compote, macarons and vanilla cream.

    5. Garnish with a few green lemon balm leaves and refrigerate the dessert until serving.

Serve with a glass of LINIE and share a great story In addition to being a classic, high-quality aquavit, LINIE is also great for food pairing. What sets LINIE apart is its distinctive aging process. During maturation, it develops a natural sweetness and spiciness that makes it perfect for accompanying a variety of dishes. LINIE acts as a flavor enhancer, creating a harmonious balance between both food and aquavit.

As your guests indulge in this tasteful dessert, share a captivating anecdote about LINIE Aquavit's unique aging process and the craftsmanship that goes into its production. It's a story of exceptional craftsmanship that leaves a lasting impression at the table.

#LINIEfood Remember to share your dishes with us using the hashtag #LINIEfood and become part of our growing community. We look forward to getting inspired by your creations.