Strawberry Rhubarb Trifle
Tangy local rhubarb and strawberries nestled between a layer of creamy custard make this a unique spring trifle.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jillstable.ca.
Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Plastic wrap
- Refrigerator
- Hand mixer
- Stand mixer
- Glass
- Spoon
- Stove
- Microplane
Ingredients
- 1 ½ cups Milk
- ¼ cup Sugar
- 2 tbsp Cornstarch
- 3 Egg yolks
- 1 tsp Vanilla extract
- ¼ cup Whipping cream
- 2 cups Chopped frozen (or fresh) rhubarb
- ½ lemon, zest and juice
- 2 tbsp Water
- 1 cup Strawberries, hulled and halved, plus extra for garnish
- 2 cups Angel food cake (or other sponge cake), torn into pieces
- Mint leaves for garnish
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