Forum cooks have made it clear over the years that recipes for rhubarb anything are always in demand.
Even so, I had no idea how really rhubarb-revved readers are until Dorothy Foraker of Everett generously decided to share a copy of "Good Ol' Fashioned Rhubarb Recipes From Bremerton, Wash.,'' saying in the March 3 Forum, "With this extra copy on hand, I couldn't think of a better person than you to 'pass it forward.' ''
Whereupon, of course, I passed it forward to you, along with direct quotes from Shane Foraker, Dorothy's son and the cookbook's creator, along with a recipe for Victoria sauce, that wonderful, marvelous finishing touch/go-with, designed, among other endless possibilities, to enhance meat and meat sandwiches.
So, then, in answer to popular demand, we'll take a taste of another of Shane's cookbook's recipes, starting right now.
This particular dessert happening is not only a dandy new and different "do'' for rhubarb, it's timely, too.
In fact, Shane notes, "Guests are sure to 'think spring' when they taste this delectable trifle.''
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
1/4-1/2 cup sugar
1/4 cup water
1/2 cup heavy whipping cream
1 prepared angel-food cake (8 inches), cubed, divided
2 cups sliced fresh strawberries, divided
For the custard, 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 the hot mixture into the 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 the vanilla. Transfer to a large bowl and 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 to 8 minutes or until rhubarb is tender and mixture is thickened. Remove from heat and cool completely.
In a mixing bowl, beat the whipping cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in the remaining whipped cream.
To assemble the trifle, place half of the cake cubes in a 21/2-quart trifle bowl (or, if you don't have a trifle bowl, in any wide, flat-bottomed, straight-sided, preferably clear glass bowl).
Spread with half of the rhubarb mixture; top with 1 cup of the strawberries and half of the custard. Repeat layers.
Cover and chill for at least 1 hour before serving.
Makes 12 to 14 servings.
More Life Headlines
Sister finds herself in awkward position ’The Book of Mormon’ satirical musical finally in Utah Matthew Broderick joins Broadway’s ‘Sylvia’ Today in history Make your piece of the pie — easy as, well, pie Top traditional grilled hot dogs with a gourmet twist Day-old bread, brand-new meal 'American Psycho’ musical heading to Broadway
Our to-do list full of ideas for your weekend
Our new comment system is not supported in IE 7. Please upgrade your browser here.