Rhubarb and Strawberry Trifle

• 250 grams Rhubarb
• 20 grams Granulated sugar
• 15 grams Honey
• 1/2 Orange (squeeze out the juice, and grate the zest)
• 1/2 Cinnamon stick
• 60 grams Strawberries
• 300 ml Milk
• 3 Egg yolks
• 40 grams Sugar
• 5 grams Plain flour
• 5 grams Cornstarch
• 70 grams White chocolate
• 1/2 Vanilla beans
• 100 ml Heavy cream
• 1 as much (to taste) Sliced almonds

1. First, prepare the ingredients for the rhubarb compote.
2. Add the rhubarb and the other ingredients except for the strawberries into a shallow saucepan, cover with a lid, and cook for about 7-8 minutes over low heat.
3. Cook until it becomes soft while skimming off the scum.
4. Add the strawberries to the saucepan from Step 2, and continue simmering for 1-2 minutes.
5. Next, prepare the ingredients for the custard cream.
6. Heat up the milk with vanilla bean in a separate saucepan.
7. Whip the egg yolks and sugar in a bowl until the mixture becomes pale, then add the flour and cornstarch.
8. Gradually pour the mixture from Step 5 into the bowl from Step 6 a little at a time, and return the mixture to the saucepan over low heat.
9. Simmer for about 2-3 minutes until thickened.
10. Add the melted white chocolate to the saucepan from Step 7, and set aside until cool.
11. Whip the heave cream to finish.
12. Layer the rhubarb, strawberries, custard cream, and whipped cream in a glass dish, and sprinkle with roasted almond slices.

rhubarb, sugar, honey, orange, cinnamon, strawberries, milk, egg yolks, sugar, flour, cornstarch, white chocolate, vanilla beans, cream, much

Taken from cookpad.com/us/recipes/157319-rhubarb-and-strawberry-trifle (may not work)