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Strawberry Rhubarb Trifle

 Strawberry Rhubarb Trifle
Guests are sure to "think spring" when they see and taste this delectable trifle from field editor Wendy Dowling of Port Moulton, Nova Scotia.
12-14 ServingsPrep: 25 min. + chilling


  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 cups whole milk
  • 5 egg yolks, beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 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


  • 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.
  • 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.

2 of 2

Strawberry Rhubarb Trifle (continued)

Directions (continued)

  • 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.
  • 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.
  • 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. Yield: 12-14 servings.