Strawberry Rhubarb Trifle

Directions

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. 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.

Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil.

Reduce heat; cook and stir 5 to 8 minutes or until rhubarb is tender and mixture is thickened. Cool completely. In a mixing bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream.

Place half of the cake cubes in a 2½ quart 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. Yield: 12 to 14 servings.