Strawberry-Rhubarb Trifle with Amaretto Custard

1. Stage

Prepare custard: In 4-quart saucepan, heat 2 1/2 cups milk and 3/4 cup sugar on medium just to boiling. Remove saucepan from heat. In medium bowl, with wire whisk, mix remaining 1/2 cup milk with cornstarch and 1/8 teaspoon salt until smooth; beat in egg yolks. Into yolk mixture, stir small amount of hot milk mixture; gradually stir yolk mixture back into milk mixture in saucepan. Cook on medium until mixture thickens and boils, stirring constantly. Remove from heat; stir in liqueur. Pour custard into clean bowl. To keep skin from forming as custard cools, press plastic wrap onto surface of hot custard. Refrigerate until cold, at least 3 hours.

2. Stage

While custard cools, in 12-inch nonstick skillet, cook rhubarb, one-fourth strawberries (1 1/4 cups), and remaining 1/2 cup sugar on medium 18 to 20 minutes or until mixture boils and thickens, stirring occasionally. Transfer to bowl. Let cool to room temperature, or cover and refrigerate until ready to use.

3. Stage

When ready to assemble: In bowl, with electric mixer on medium speed, beat heavy cream until soft peaks form. Gently fold whipped cream into chilled custard. In 3 1/2-quart glass trifle dish or serving bowl, place half of pound cake cubes; spoon half of custard over pound cake. Spread half of strawberry-rhubarb mixture over custard, then half of remaining uncooked strawberries. Repeat with remaining pound cake, custard, strawberry-rhubarb mixture, and strawberries. Cover and refrigerate at least 4 or up to 24 hours to blend flavors. To serve, spoon into individual dessert bowls.