Rhubarb And Strawberry Trifle

• 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)

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.

milk, egg yolks, sugar, cornstarch, vanilla, whipping cream, cubed angel food cake, rhubarb, strawberries, almond, whipped cream, strawberry

Taken from www.food.com/recipe/rhubarb-and-strawberry-trifle-70302 (may not work)