Strawberry Rhubarb Trifle

• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 cups whole milk
• 5 egg yolks, beaten
• 1 teaspoon vanilla extract
• 4 cups chopped fresh or frozen rhubarb
• 1/4 to 1/2 cup sugar
• 1/4 cup water
• 1/2 cup heavy whipping cream
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 2 cups sliced fresh strawberries

1. In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring.
3. Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely.
4. In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream.
5. Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving.

sugar, cornstarch, milk, egg yolks, vanilla, frozen rhubarb, sugar, water, heavy whipping cream, cake, fresh strawberries

Taken from www.tasteofhome.com/recipes/strawberry-rhubarb-trifle/ (may not work)