Save on Pinterest

Strawberry Rhubarb Trifle

Total Time

Prep: 25 min. + chilling

Makes

14 servings

Guests are sure to "think spring" when they see and taste this delectable trifle from field editor Wendy Dowling of Port Moulton, Nova Scotia.

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

Directions

  1. 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. 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. 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. 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. 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.

Nutrition Facts

3/4 cup: 189 calories, 7g fat (4g saturated fat), 81mg cholesterol, 151mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 4g protein.

Recommended Video