- 1/2 sugar
- 1/4 cornstarch
- 3 s milk
- 5 egg yolks, beaten
- 1 teaspoon vanilla extract
- 4 s fresh or frozen rhubarb, chopped
- 1/4 to 1/2 cup sugar
- 1/4 water
- 1/2 heavy whipping cream
- 1 (8-inch) prepared angel food cake, cubed
- 2 s fresh strawberries, sliced
In heavy saucepan, combine 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 heat. Stir small amount of hot mixture into egg yolks; return all to pan, stirring constantly.
Bring to gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in vanilla. Transfer to large bowl. Cool to room temperature without stirring.
Meanwhile in saucepan, bring rhubarb, sugar and water to boil. Reduce heat; cook and stir 5 to 8 minutes or until rhubarb is tender and mixture is thickened. Cool completely. In mixing bowl, beat cream until stiff peaks form. Gradually fold one-fourth of whipped cream into custard. Fold in remaining whipped cream.
Place half the cake cubes in 2 1/2 quart trifle bowl. Spread with half the rhubarb mixture; top with 1 cup strawberries and half the custard. Repeat layers. Cover and chill at least 1 hour before serving.
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