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Hi I’m Ray

Come and learn to cook delicious, healthy and nutritious REAL FOOD with me. It’s #deadeasy.

Brunch Trifle Recipe

Brunch Trifle Recipe

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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.  

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