Easy Rhubarb Trifle Recipes

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RHUBARB AND STRAWBERRY TRIFLE



Rhubarb And Strawberry Trifle image

Rhubarb and strawberries are a wonderful spring combination, especially in a silky, creamy custard trifle!!! Cook time is chill time.

Provided by MarieRynr

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 12

3 cups milk
5 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla
1/2 cup whipping cream
7 cups cubed angel food cake or 7 cups sponge cakes
2 cups stewed rhubarb
2 cups sliced strawberries
toasted whole almond (to garnish)
whipped cream (to garnish)
strawberry (to garnish)

Steps:

  • In saucepan, heat milk until bubbles form around edge.
  • In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
  • Gradually whisk in hot 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, cool.
  • Whip cream and whisk one quarter into custard.
  • Fold in remaining whipped cream.
  • Spread half of the cake in a 12 or 14 cup glass serving bowl.
  • Spread half of the rhubarb over cake, then half the strawberries.
  • Repeat layers.
  • Chill for at least 1 hour or for up to 8 hours.
  • Garnish with almonds, whole strawberries and whipped cream.

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