Easy Rhubarb Trifle Recipes

STRAWBERRY-RHUBARB TRIFLE

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
• While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
• Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
• Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
• Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.

RHUBARB AND STRAWBERRY TRIFLE

Steps:

• In saucepan, heat milk until bubbles form around edge.
• In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
• Gradually whisk in hot milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
• Reduce heat to low and simmer, stirring for 1 minute.
• Remove from heat and stir in vanilla, cool.
• Whip cream and whisk one quarter into custard.
• Fold in remaining whipped cream.
• Spread half of the cake in a 12 or 14 cup glass serving bowl.
• Spread half of the rhubarb over cake, then half the strawberries.
• Repeat layers.
• Chill for at least 1 hour or for up to 8 hours.
• Garnish with almonds, whole strawberries and whipped cream.