Rhubarb-raspberry trifle verrine Recipe

Name: Rhubarb-raspberry trifle verrine
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 small / 4 large
Ingredients: 1/2 store-bought pound cake; 15 mL (1 tbsp.) grated fresh gingerroot; 250 mL (1 cup) raspberries; 160 mL (2/3 cup) brown sugar; 1 L (4 cups) peeled, chopped rhubarb; 1 package (102 g) commercial vanilla pudding mix; for garnish, mint leaves

Ingredients

1/2 store-bought pound cake
15 mL (1 tbsp.) grated fresh gingerroot
250 mL (1 cup) raspberries
160 mL (2/3 cup) brown sugar
1 L (4 cups) peeled, chopped rhubarb
1 package (102 g) commercial vanilla pudding mix
for garnish, mint leaves

PREP TIME 30m	COOK TIME 25m	TOTAL TIME 55m
YIELD 8 small / 4 large

Instructions

Prepare pudding according to package instructions.
Cover and refrigerate.
Combine rhubarb and brown sugar in a saucepan.
Bring to a boil; reduce heat to medium and allow to simmer for 15 minutes, stirring occasionally.
Stir in raspberries and ginger, and continue cooking for 10 minutes.
Cover and refrigerate to cool.
Arrange a layer of cake in each of 8 small glasses or pretty, clear dessert bowls.
Cover with vanilla pudding and garnish with rhubarb compote.
Repeat layers.
Decorate with a few mint leaves.