Strawberry Rhubarb Trifle
This trifle is a showstopper, it looks so good and the taste is wonderful. I love the combination of strawberries and rhubarb, it just screams summer.
Yield
14 servingsPrep
25Cook
20Ready
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ¼ | cup |
cornstarch
|
|
| 3 | cups |
milk
|
|
| 5 | large |
eggs
yolks only, beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
rhubarb
fresh or frozen, chopped |
*
|
| ¼ | cup |
sugar
can use up to 1/2 cup |
|
| ¼ | cup |
water
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | medium |
angel food cake
8 inches, cubed, prepared |
*
|
| 2 | cups |
strawberries
fresh and sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 7.1E+2 | ml |
milk
|
|
| 5 | large |
eggs
yolks only, beaten |
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
rhubarb
fresh or frozen, chopped |
*
|
| 59 | ml |
sugar
can use up to 1/2 cup |
|
| 59 | ml |
water
|
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | medium |
angel food cake
8 inches, cubed, prepared |
*
|
| 473 | ml |
strawberries
fresh and sliced |
|
Directions
In a heavy saucepan, combine the sugar, cornstarch and milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring.
Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil.
Reduce heat; cook and stir 5 to 8 minutes or until rhubarb is tender and mixture is thickened. Cool completely. In a mixing bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream.
Place half of the cake cubes in a 2½ quart trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving. Yield: 12 to 14 servings.
