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Strawberry Rhubarb Trifle Recipe

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This recipe for Strawberry Rhubarb Trifle, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
1/4 cup cornstarch
3 cups milk
5 egg yolks, beaten
1 teaspoon vanilla extract
FILLING:
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 inches), cubed
2 cups sliced fresh strawberries

Directions:
Directions:
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 mixing 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-quart 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.

Number Of Servings:
Number Of Servings:
12 - 14
Personal Notes:
Personal Notes:
I got this recipe from www.tasteofhome.com/Recipes

 

 

 

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