Rhubarb and Strawberry Trifle

Ingredients for 8 servings:

• 500 g rhubarb
• 4 tbsp sugar
• 4 tbsp currant juice
• 500 ml milk
• 3 tbsp sugar
• 1 packet of pudding powder (vanilla)
• 1 small cake, sand cake or lemon cake (without icing, approx. 400 g)
• 5 tbsp sherry
• 6 tbsp orange juice
• 30 g almonds, chopped
• 500 g strawberries
• 2 tbsp powdered sugar
• 3 tbsp crème fraîche
• 250 g sweet cream
• 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 9 hours; Total time approx. 9 hours 45 minutes

Wash and trim the rhubarb, and cut into approximately 1 cm pieces. Simmer with the sugar and juice for about 4 minutes, stirring, then let cool. Make a pudding from the milk, sugar, and pudding powder according to the package instructions. Let cool, stirring frequently to prevent a skin from forming. Cut the cake into approximately 2 cm cubes. Mix the sherry and orange juice, pour over the cake, and let it sit for about 30 minutes. Roast the almonds in a pan. Hull, wash, and chop the strawberries. Dust with powdered sugar. Stir the crème fraîche into the pudding. Whip the cream with the vanilla sugar until stiff. Add the strawberries to the rhubarb. In a large dessert bowl, alternate layers of cake cubes, almonds, fruit (reserve some), pudding, and cream. Place the remaining fruit on top. Chill overnight.