Rhubarb, Skyr and Oat Trifle

Name: Rhubarb, Skyr and Oat Trifle
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Rhubarb (cut into pieces); 80 g White Sugar; 40 g White Sugar; 120 ml Water; 5 ml Vanilla Extract; 400 g Skyr; 200 ml Heavy Cream (cold); 120 g Oats; 40 g Unsalted Butter

A chilled dessert of stewed rhubarb, whipped cream, skyr, and buttery toasted oats. The tart fruit and creamy layers make it a refreshing Faroese-style pudding, especially in spring and summer.

Prep

25m

Cook

20m

Serves

Estimated

Nutrition

Per serving

565kcal

Calories

19g

Protein

29g

Fat

61g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rhubarb

500g
Rhubarb (cut into pieces)
80g
White Sugar

Cream

40g
White Sugar

Rhubarb

120ml
Water

Cream

5ml
Vanilla Extract
400g
Skyr
200ml
Heavy Cream (cold)

Crumb

120g
Oats
40g
Unsalted Butter

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Put the rhubarb, white sugar, and water in a saucepan.
02
Simmer gently until the rhubarb softens but still holds some shape, then cool completely.
03
Melt the unsalted butter and toast the oats until golden and fragrant, then cool.
04
Whisk the heavy cream until it holds soft peaks.
05
Stir the skyr with the sugar and vanilla extract, then fold in the whipped cream.
06
Layer the rhubarb, crumb, and cream in serving glasses.
07
Refrigerate until serving.

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