STRAWBERRY RHUBARB TRIFLE
Guests are sure to "think spring" when they see and taste this delectable trifle from field editor Wendy Dowling of Port Moulton, Nova Scotia.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- 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 for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely. , 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., 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.
Nutrition Facts :
RHUBARB AND STRAWBERRY TRIFLE
Rhubarb and strawberries are a wonderful spring combination, especially in a silky, creamy custard trifle!!! Cook time is chill time.
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
STRAWBERRY-PRETZEL TRIFLES
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Prepare the strawberries: Combine 4 cups strawberries and the granulated sugar in a large saucepan over medium heat. Cook until bubbling, then increase the heat to medium high and cook, stirring occasionally, until the berries are soft and the liquid is thick enough to coat the back of a spoon, about 15 minutes. Remove from the heat and stir in the remaining 2 cups strawberries and the lemon juice. Let cool, then transfer to a bowl, cover and refrigerate at least 1 hour or overnight.
- Meanwhile, make the crumble: Preheat the oven to 350 degrees F. Generously butter a 9-inch-round cake pan. Combine 3 cups pretzels, the melted butter, egg white, granulated sugar, flour and 1/4 teaspoon salt in a food processor; pulse until a wet dough forms. Press the dough evenly into the prepared pan. Break the remaining 1/2 cup pretzels into pieces and press into the dough. Bake until golden, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then break into bite-size pieces.
- Make the cream: Just before serving, beat the cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat the heavy cream in another bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the rest.
- Layer the cream, crumble and strawberry mixtures in individual glasses or bowls. Cover and chill, at least 1 hour and up to 6 hours.
INDIVIDUAL STRAWBERRY TRIFLES
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
- For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip to stiff peaks. Set aside.
- For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices. You will only need four slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up two highball glasses and place one cake circle in the bottom of each. Brush the cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use the remaining cake, cream and strawberries to create a more humble trifle dish.
- Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days.
- To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.
RHUBARB CRUMBLE TRIFLE
Two mighty desserts merge in this seasonal pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble
Provided by James Martin
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. Arrange the rhubarb pieces in a large roasting tin. Sprinkle over the sugar, orange zest and juice, grenadine and 150ml water. Cover with foil and bake for 25-30 mins until tender but not mushy. Scoop the rhubarb out of the tin into a sieve and reserve any juices, then leave to cool completely. Tip the rest of the liquid into a saucepan, along with the collected juices, and bring to the boil. Simmer for 15-20 mins or until reduced and syrupy. Leave to cool completely.
- To make the crumble topping, rub the butter into the flour until the mixture resembles fine crumbs, then stir through the demerara sugar, almonds and oats. Tip onto a baking tray lined with parchment and bake for 15 mins, shaking the tray every so often, until golden brown, then cool.
- Mix the Disaronno and orange juice together in a shallow dish. Dip each sponge into the liquid, leaving it for about 15 secs on each side, then arrange them in the base of a large trifle dish. Tip the mascarpone into a bowl and whisk until soft and smooth, then add the custard, a little at a time, and mix until combined. Arrange half the rhubarb pieces on top of the sponges, discarding the orange zest. Drizzle over 2 tbsp of the rhubarb syrup and top with half the custard mix. Follow with another layer of rhubarb, 1 tbsp of the syrup, and the remaining custard.
- Whip the cream and 2 tbsp sugar to soft peaks and dollop over the custard. Drizzle over the remaining rhubarb syrup, along with a scattering of the crumble topping. Tip any extra crumble into a bowl and pass around the table.
Nutrition Facts : Calories 580 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
RHUBARB AND ORANGE TRIFLE
Make and share this Rhubarb and Orange Trifle recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C To make the candied zest (for decorating), remove the orange zest using a vegetable peeler, taking care not to include any white pith. Cut into thin strips. Put 50g sugar into a pan with 150ml water and heat until dissolved. Add the zest and simmer for 10 minutes or until tender. Drain and leave to cool.
- Put the rhubarb in a single layer in a shallow greased dish and sprinkle on the rest of the sugar. Add the juice from the orange, cover with foil, and cook in the oven for 15 minutes. Remove the foil, turn the pieces over, and cook, uncovered, for 10 minutes. Leave to cool. Drain and reserve the juice.
- Split the sponges and sandwich with marmalade. Cut each into three pieces and put in the base of a trifle bowl or individual dishes. Mix 5tbsp rhubarb juice with the liqeur and sprinkle over the sponges. Put the rhubarb on top.
- Mix the custard with the mascarpone and spoon over the rhubarb. Level the top and chill for 20 minutes.
- Whip the cream until it just holds its shape and spread on top. Decorate the top with candied zest.
Nutrition Facts : Calories 707.5, Fat 25.3, SaturatedFat 13.8, Cholesterol 321.4, Sodium 298.7, Carbohydrate 115.6, Fiber 1.8, Sugar 30.4, Protein 8.6
STRAWBERRIES AND CREAM TRIFLE
Very quick easy dessert!
Provided by Michellelauren
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Mix cream cheese, sweetened condensed milk, and whipped topping together in a bowl until smooth.
- Sprinkle a layer of angel food cake cubes in a large glass bowl; top with a layer of strawberries. Spread a cream cheese mixture layer atop strawberries. Repeat layers with remaining ingredients. Chill in refrigerator for 30 minutes to 1 hour before serving.
Nutrition Facts : Calories 377.8 calories, Carbohydrate 50.8 g, Cholesterol 33.5 mg, Fat 17.4 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 12.3 g, Sodium 321.4 mg, Sugar 31.7 g
STRAWBERRY-RHUBARB TRIFLE
Razzle-dazzle your guests with this yummy showstopper dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g
RHUBARB & CUSTARD TRIFLE
A fantastic centrepeice for a dinner party
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch
Time 40m
Number Of Ingredients 3
Steps:
- Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.
- Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.
Nutrition Facts : Calories 592 calories, Fat 46 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium
More about "strawberry rhubarb trifle recipes"
LAYERED STRAWBERRY RHUBARB TRIFLE | CANADIAN LIVING
From canadianliving.com
STRAWBERRY RHUBARB TRIFLE - GERMANFOODS.ORG
From germanfoods.org
Servings 4Category Dessert
- Clean, thinly peel and chop the rhubarb stalks. In a saucepan bring the rhubarb and 1/3 cup of sugar to a boil while stirring constantly and cook until very soft, about 7-10 minutes (continue to stir throughout the process). Let the mixture cool down completely.
- Clean the strawberries, reserving some for garnishing, and slice them. Mix the strawberries with the remaining sugar.
- When using large meringues, break them up into smaller pieces. In 4-6 serving glasses (or a large trifle bowl) layer the meringues, the strawberries and the rhubarb cream. Garnish the trifle with the remaining strawberries and the lemon balm and serve promptly.
STRAWBERRY-RHUBARB TRIFLE RECIPE | MYRECIPES
From myrecipes.com
RHUBARB TRIFLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FOR SHAVUOT, TRY THIS SUPER EASY STRAWBERRY RHUBARB TRIFLE
From jta.org
RHUBARB TRIFLE WITH ALMONDS: RORY O'CONNELL - RTE.IE
From rte.ie
STRAWBERRY RHUBARB TRIFLE - JILL'S TABLE
From jillstable.ca
STRAWBERRY RHUBARB TRIFLE RECIPE - RECIPELAND.COM
From recipeland.com
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
From allrecipes.com
STRAWBERRY-RHUBARB TRIFLE WITH AMARETTO CUSTARD
From goodhousekeeping.com
STRAWBERRY TRIFLE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
FOR SHAVUOT, TRY THIS SUPER EASY STRAWBERRY RHUBARB TRIFLE
From albertajewishnews.com
STRAWBERRY RHUBARB TRIFLE - CAIT'S CAFE
From caitscafe.ca
STRAWBERRY-RHUBARB TRIFLE - ENGLISH RECIPES
From fooddiez.com
20+ HEALTHY STRAWBERRY-RHUBARB RECIPES - EATINGWELL
From eatingwell.com
STRAWBERRY RHUBARB TRIFLE | GREAT TASTE | RECIPES
From murrayscheese.com
CEVICHE, CRUMBLE AND TRIFLE: YOTAM OTTOLENGHI’S SPRING RHUBARB …
From theguardian.com
RHUBARB TRIFLE (RABARBERTRIFLE) - SWEDISH FOOD RECIPES
From swedishfood.com
STRAWBERRY-RHUBARB TRIFLE
From pinterest.ca
10 BEST TRIFLE CUSTARD STRAWBERRIES RECIPES - YUMMLY
From yummly.com
STRAWBERRY-RHUBARB TRIFLE - ENGLISH RECIPES
From fooddiez.com
STRAWBERRY-RHUBARB TRIFLE - THE WASHINGTON POST
From washingtonpost.com
FOR SHAVUOT, TRY THIS SUPER EASY STRAWBERRY RHUBARB TRIFLE
From stljewishlight.org
OLD-FASHIONED STRAWBERRY-RHUBARB CRISP RECIPE - FOOD & WINE
From foodandwine.com
STRAWBERRY TRIFLE RECIPE (& VIDEO!) - STRAWBERRY ANGEL FOOD CAKE TRIFLE
From dessertsonadime.com
STRAWBERRY RHUBARB TRIFLE RECIPE: HOW TO MAKE IT
VEGAN STRAWBERRY RHUBARB TRIFLE - CHEAP AND CHEERFUL COOKING
From cheapandcheerfulcooking.com
STRAWBERRY RHUBARB YOGURT TRIFLE - KETO, LOW-CARB, SUGAR-FREE, …
From feednflow.com
FOR SHAVUOT, TRY THIS EASY STRAWBERRY RHUBARB TRIFLE
10 BEST TRIFLE CUSTARD STRAWBERRIES RECIPES | YUMMLY
From yummly.com
OLD-FASHIONED RHUBARB TRIFLE | RECIPES | DELIA ONLINE
From deliaonline.com
STRAWBERRY-RHUBARB TRIFLE WITH RICH VANILLA CUSTARD - BONNIE BANTERS
From bonniebanters.com
HOW TO MAKE JAMIE OLIVER RHUBARB AND STRAWBERRY TRIFLE
From usmenubox.netlify.app
STRAWBERRY TRIFLE - SPEND WITH PENNIES
From spendwithpennies.com
RHUBARB AND STRAWBERRY TRIFLE - RECIPES | FOOBY.CH
From fooby.ch
STRAWBERRY-RHUBARB TRIFLE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
RHUBARB AND CUSTARD TRIFLE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
You'll also love