Name: Strawberry Rhubarb Trifle
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/2 cup sugar -; 1/4 cup cornstarch -; 3 cups whole milk -; 5 egg yolks, beaten -; 1 teaspoon vanilla extract -; Filling: -; 4 cups chopped fresh or frozen rhubarb -; 1/4 to 1/2 cup sugar -; 1/4 cup water -; 1/2 cup heavy whipping cream -; 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes -; 2 cups sliced fresh strawberries -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Rhubarb Trifle

1. 1/2 cup sugar -

2. 1/4 cup cornstarch -

3. 3 cups whole milk -

4. 5 egg yolks, beaten -

5. 1 teaspoon vanilla extract -

6. Filling: -

7. 4 cups chopped fresh or frozen rhubarb -

8. 1/4 to 1/2 cup sugar -

9. 1/4 cup water -

10. 1/2 cup heavy whipping cream -

11. 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes -

12. 2 cups sliced fresh strawberries -

How to cook deliciously - Strawberry Rhubarb Trifle

1. Stage

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.

2. Stage

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.

3. Stage

Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely.

4. Stage

In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream.

5. Stage

Place half of the cake cubes in a 2-1/2-qt. 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.