Rhubarb And Strawberry Trifle

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups milk
  • 5
    egg yolks
  • 12
    cup sugar
  • 14
  • 1
    teaspoon vanilla
  • 12
    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)
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DIRECTIONS

  • 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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