Rhubarb a perfect spring food

  • By Judyrae Kruse Herald Columnist
  • Friday, May 10, 2013 5:46pm
  • Life

Judyrae Kruse is taking some time off. This is a column that originally appeared in April 2010.

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

Custard:

1/2 cup sugar

1/4 cup cornstarch

3 cups whole milk

5 egg yolks, beaten

1 teaspoon vanilla extract

Filling:

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 in Life

Did you know? Bats edition

Worthwhile Everett library reading and viewing about bats of the animal, sport and hero varieties.

The pros’ snow: Lake Tahoe a big draw for skiers of all stripes

North Lake Tahoe is home to one of the largest concentrations of ski resorts in North America.

How birds stay alive in winter and what you can do to help

When the weather turns chilly, columnist Sharon Wootton’s thoughts turn to birds coping with cold.

Sweden’s Glass Country sparkles like a hand-blown bauble

You can blame my Norwegian heritage, but I’m not so hot on… Continue reading

Don’t get scammed: Think before you click on email links

An email that was supposedly from iTunes is a scam that targeted busy parents.

Teen idol David Cassidy remains in Florida hospital

The former pop star is dealing with multiple organ failure.

Don’t forbid friendship with back-talking neighbor kid

Q: Our 8-year-old has suddenly developed a very sassy mouth. She picked… Continue reading

How to maintain your life’s balance amid change

Columnist Paul Schoenfeld shares some techniques for working toward a sense of stability.

Most Read