Rhubarb Raspberry Trifle

Recipe from What's For Lunch, Honey?


500g Rhubarb, cleaned and cut into 1 cm pieces
150g sugar
750g fresh raspberries
Zest of 1 lemon, preferably an organic lemon
4 tablespoons Gran Marnier
250g quark
4 slices lemon pound cake

Optional: Pistachios, chopped


In a large saucepan bring water to a boil. Add the rhubarb add the rhubarb slices and allow in to boil for a minute or two. Drain and allow to drip. Place rhubarb and 100g sugar in a food processor and purée until smooth. Set aside.

In a separate bowl mix together raspberries lemon zest, 50g sugar and 2 tablespoons Gran Marnier together gently, making sure not to squish the raspberries.

In another bowl fold the rhubarb purée with the quark. Cut the lemon pound cake slices in cubes and drizzle with the remaining Gran Marnier.

Now assemble the trifle in tall glasses by placing a few cake cubes at the bottom of the glass, layer with a generous dollop of rhubarb-quark, then a few raspberries. Repeat, finishing off with a few raspberries on the top.

Keep refrigerated for at least an hour so that the flavors can infuse with each other. Serve cold sprinkled with a few pistachios.

Note: If you are unable to find quark, substitute with natural sour cream mixed with whipped cream. Although it will not bring out the typical quark flavor it does a pretty good job. You can also use mascarpone cheese for this. It will be slightly richer than quark but certainly a delicious option.