Brunch Trifle Recipe
Brunch Trifle Recipe
Chilled rhubarb in alight syrup is mixed with fresh strawberries and served in glasses layered with thick yoghurt and muesli.
These can be made 1 hour in advance.
Straight from the hotel breakfast buffet to your brunch table, these “trifles” are a great start to any brunch.
200g rhubarb, sliced into 3cm pieces
2 tablespoons caster sugar
150g strawberries, hulled and sliced
500g thick, plain unsweetened yoghurt
250g your favourite muesli
Preheat the oven to 200°C
Put the rhubarb into a small roasting dish.
Sprinkle the sugar evenly over the top.
Place in the oven for about 8 minutes or until the ruhubarb is soft but not collapsing and the sugar has dissolved.
Remove from the oven, cool and chill.
Add the strawberries, mix and reserve.
In a 4 small bowls, cups or glasses, first put a layer of yoghurt.
Next put a layer of fruit, then some muesli, then another layer of yoghurt and finish with fruit.
Serve 4.
