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Strawberry-Rhubarb Trifle

Strawberry-Rhubarb Trifle Recipe

3/4 cup sugar
3/4 cup water
2 bags hibiscus tea*
16 (1-inch-thick) slices prepared pound cake, divided
1 recipe Simple Custard (see Download for recipe)
1 recipe Strawberry-Rhubarb Compote (see Download for recipe)
3 cups freshly whipped cream
3 cups sliced fresh strawberries
Garnish: whole strawberries

•In a medium saucepan over medium-high heat, combine the sugar
and water. Bring to a boil, stirring frequently, until sugar is dissolved, 5 to 6 minutes. Add the tea bags to the syrup, and steep for
30 minutes. Remove the tea bags, and whisk to combine.
•Brush the pound cake slices on both sides with the prepared tea syrup.
•In the bottom of a large trifle dish, layer 8 pound-cake slices. Spoon the Simple Custard over the cake, then
spoon the Strawberry-Rhubarb Compote over the custard.
•Layer remaining cake slices around sides of trifle dish. (Alternatively, layer remaining cake slices atop compote.)
Top with the whipped cream and sliced strawberries.
•Garnish with whole strawberries if desired.

*For testing purposes, we used Celestial Seasonings Red Zinger. 

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