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Strawberry Rhubarb Trifle
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MEMBER RECIPE

Total Time: 2 hours

Active Time:

Makes: 12-14 servings

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.

Instructions

  1. 1In 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.
  1. 1Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir 5-8 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.
  1. 1Place half of the cake cubes in a 2-1/2 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: 12-14 servings.
  2. 2See other recipes at: www.havefunbaking.com
    And check out: www.lovetobakeandcook.blogspot.com

Member recipes are not tested by the CHOW food team.

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