Rhubarb And Strawberry Trifle

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3 cups milk
• 5 egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla
• 1/2 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)

Recipe

• 1 in saucepan, heat milk until bubbles form around edge.
• 2 in a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
• 3 gradually whisk in hot milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
• 4 reduce heat to low and simmer, stirring for 1 minute.
• 5 remove from heat and stir in vanilla, cool.
• 6 whip cream and whisk one quarter into custard.
• 7 fold in remaining whipped cream.
• 8 spread half of the cake in a 12 or 14 cup glass serving bowl.
• 9 spread half of the rhubarb over cake, then half the strawberries.
• 10 repeat layers.
• 11 chill for at least 1 hour or for up to 8 hours.
• 12 garnish with almonds, whole strawberries and whipped cream.