Shop Over 250 New Items at Williams-Sonoma

Rhubarb main page

Lemon rhubarb mousse
Rhubarb and berry coffee cake
Rhubarb and red wine jelly
Rhubarb and strawberry crisp
Rhubarb cobbler
Rhubarb compote
Rhubarb crisp
Rhubarb custard pie
Rhubarb pithiviers
Rhubarb pound cake
Rhubarb strawverry trifle
Rhubarb-strawberry-banana sorbet
Rhubarb-strawberry custard tart

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

RHUBARB AND STRAWBERRY TRIFFE

Serves: 8 to 10

3 cups rhubarb, cleaned and diced
3 cups strawberries, sliced
1 cup sugar

Combine rhubarb, strawberries and sugar in a saucepan. Cook over medium heat until medium thick, about 15 minutes.

CUSTARD CREAM
6 large egg yolks
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 cups hot milk
2 tablespoons dark rum or Grand Marnier (optional)

In mixing bowl, combine the egg yolks, sugar and cornstarch and whisk with a wire whisk until the mixture turns into a lemon color. Add the vanilla and blend well.
In a saucepan, bring the milk to a boil. Gradually pour over egg mixture while whisking. Transfer to a saucepan, heat and whisk until thick. The custard should not boil. Pour the custard through a fine strainer into a mixing bowl. Cool to room temperature, stirring occasionally to maintain smoothness. Top with wax paper to prevent skin formation and let cool completely.

A 10" sponge cake or angel cake cut into 1/2 inch cubes
2 cups whipped cream
ASSEMBLY
Arrange one half of the sponge cake cubes into a trifle bowl. Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again: cake, custard, rhubarb. Finally end with custard, rhubarb. Top the whole thing with whipped cream.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.