Strawberry Rhubarb Trifle

Sweets 34 Last Update: Jul 29, 2022 Created: Jul 25, 2022
Strawberry Rhubarb Trifle
  • Serves: -
  • Prepare Time: 25 minutes
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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strawberry-rhubarb flavors in a German-style trifle, with layers of meringue, rhubarb cream, and fresh strawberries.

Ingredients

Directions

  1. 1. In a large saucepan mix your sugar with the cornstarch, and milk until they are smooth. Stir in the milk and cook on moderate-high heat until the mixture becomes thick and bubbly. Reduce heat, cook and stir for 2 minutes more. Take off the pan.
  2. 2. Add a tiny portion of the hot mix into the egg yolks and add all the ingredients to the pan while stirring continuously. Bring the mixture to a simmer then cook and stir for another 2 minutes. Remove from heat. Stir in the vanilla. Transfer the mixture to an enormous bowl. Cool to room temperature , but without stirring.
  3. 3. In a separate saucepan in a saucepan, bring the rhubarb sugar, and water to a simmer. Reduce heat, simmer and stir for about 5-8 minutes or until the rhubarb becomes soft and the mixture is thickened. Let cool completely.
  4. 4. In a bowl beat cream with a mixer until stiff, whipped peaks are formed. Slowly fold a fourth of the cream that has been whipped in the custard. Incorporate the rest of the cream that has been whipped.
  5. 5. Place the cake cubes into the 2-1/2-qt. trifle bowl. Cover on half of rhubarb mix Top by 1 cup strawberries and the other half of custard. Repeat layers. Cover and cool for at least one hour prior to serving.

Strawberry Rhubarb Trifle



  • Serves: -
  • Prepare Time: 25 minutes
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

strawberry-rhubarb flavors in a German-style trifle, with layers of meringue, rhubarb cream, and fresh strawberries.

Ingredients

Directions

  1. 1. In a large saucepan mix your sugar with the cornstarch, and milk until they are smooth. Stir in the milk and cook on moderate-high heat until the mixture becomes thick and bubbly. Reduce heat, cook and stir for 2 minutes more. Take off the pan.
  2. 2. Add a tiny portion of the hot mix into the egg yolks and add all the ingredients to the pan while stirring continuously. Bring the mixture to a simmer then cook and stir for another 2 minutes. Remove from heat. Stir in the vanilla. Transfer the mixture to an enormous bowl. Cool to room temperature , but without stirring.
  3. 3. In a separate saucepan in a saucepan, bring the rhubarb sugar, and water to a simmer. Reduce heat, simmer and stir for about 5-8 minutes or until the rhubarb becomes soft and the mixture is thickened. Let cool completely.
  4. 4. In a bowl beat cream with a mixer until stiff, whipped peaks are formed. Slowly fold a fourth of the cream that has been whipped in the custard. Incorporate the rest of the cream that has been whipped.
  5. 5. Place the cake cubes into the 2-1/2-qt. trifle bowl. Cover on half of rhubarb mix Top by 1 cup strawberries and the other half of custard. Repeat layers. Cover and cool for at least one hour prior to serving.

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