- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 cups whole milk
- 5 egg yolks, beaten
- 1 teaspoon 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.
- 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.
Reviews for Strawberry Rhubarb Trifle
"Took to a Canada Day picnic and this was loved by all. The rhubarb flavour was quite subtle. I think that I might use 6 cups of rhubarb, adding extra sugar accordingly next time I make this. I also had extra whipping cream so whipped it up and put it on the top to use it up. Delicious recipe. A must try to all who see this recipe here."
"I made the pumpkin trifle for church fellowship hour and everyone commented on hour good it was. Some asked for the recipe!"