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Rhubarb Triffel




Source of Recipe


from rhubarb info com


Recipe Introduction


* You can use any sponge cake, rhubard sauce or custard recipes you like for this recipe.


List of Ingredients




for the sauce:
5 c. chopped rhubarb
2 tbsp. + 2 c. water
2 c. sugar
2 tbsp. cornstarch

for the custard:
6 beaten egg yokes
1 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 c. milk
1 tbsp. butter
2 tsp. vanilia extract

1 10" sponge cake, cut into 1/2" cubes

Recipe



for the sauce:
Combine rhubarb, 2 tbsp. water and sugar in a saucepan.
Cook until thick, about 10 minutes.
Dissolve cornstarch into 2 c. water. Add to rhubarb mixture.
Cook until thick, about 5 minutes.
Add red food coloring, if desired.
Cook until tender, then let cool.

for the custard:
Stir together sugar, cornstarch and salt.
Whisk into eggs.
Whisk milk into egg mixture and cook over low heat until thick, about 5 - 10 minutes.
Add butter and vanilla. Stir.
Cover with wax papaer to prevent a skin forming and let cool completely.

Put 1/2 of the cake cubes into your triffel (or an extra large) bowl.
Pour 1/3 of the custard over cubes.
Top that with 1/3 of the rhubarb sauce. Repeat 2 times.
Spoon top with whipped cream.