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Rhubarb And Strawberry Trifle

Country.Chef's picture
Ingredients
  Milk 750 Milliliter
  Egg yolks 5
  Granulated sugar 125 Milliliter
  Cornstarch 50 Milliliter
  Vanilla 5 Milliliter
  Whipping cream 125 Milliliter
  Angel food cake/Sponge cake 300 Gram
  Stewed rhubarb 500 Milliliter
  Sliced strawberries 500 Milliliter
  Toasted almonds 8
  Strawberries 8
Directions

In saucepan, heat milk until bubbles form around edge.
Meanwhile, in separate heavy saucepan, beat egg yolks, sugar and cornstarch until smooth.
Gradually whisk in milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
Reduce heat to low and simmer, stirring, for 1 minute.
Remove from heat and stir in vanilla; let cool.
(Custard can be covered with waxed paper or plastic wrap directly on surface and refrigerated for up to 1 day.
j Whip cream and whisk one-quarter into custard.
Fold in remaining whipped cream.
Spread half of the cake in 12- or 14-cup (3 or 3.5 L) glass serving bowl.
Spread half of the rhubarb over cake, then half of the strawberries.
Spread half of the custard over top.
Repeat layers.
Chill for at least 1 hour or for up to 8 hours.
Garnish with almonds and strawberries.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Servings: 
12

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