Indulge in a delightful symphony of flavors with our tantalizing rhubarb and strawberry trifle recipes. These culinary creations combine the vibrant tartness of rhubarb with the luscious sweetness of strawberries, creating a harmonious balance that will tantalize your taste buds. From classic trifles layered with creamy custard and airy sponge cake to modern interpretations featuring tangy lemon curd and refreshing sorbet, our collection offers a diverse range of recipes to suit every palate. Whether you're a seasoned baker or a novice cook, these step-by-step guides will lead you effortlessly through the process of crafting this iconic dessert. Get ready to impress your family and friends with a stunning trifle that's as visually appealing as it is delicious.
Here are our top 6 tried and tested recipes!
STRAWBERRY-RHUBARB TRIFLE
Razzle-dazzle your guests with this yummy showstopper dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
- While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
- Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
- Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
- Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g
RHUBARB AND STRAWBERRY TRIFLE
Rhubarb and strawberries are a wonderful spring combination, especially in a silky, creamy custard trifle!!! Cook time is chill time.
Provided by MarieRynr
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, heat milk until bubbles form around edge.
- In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
- Gradually whisk in hot milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
- Reduce heat to low and simmer, stirring for 1 minute.
- Remove from heat and stir in vanilla, cool.
- Whip cream and whisk one quarter into custard.
- Fold in remaining whipped cream.
- Spread half of the cake in a 12 or 14 cup glass serving bowl.
- Spread half of the rhubarb over cake, then half the strawberries.
- Repeat layers.
- Chill for at least 1 hour or for up to 8 hours.
- Garnish with almonds, whole strawberries and whipped cream.
STRAWBERRY-PRETZEL TRIFLES
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Prepare the strawberries: Combine 4 cups strawberries and the granulated sugar in a large saucepan over medium heat. Cook until bubbling, then increase the heat to medium high and cook, stirring occasionally, until the berries are soft and the liquid is thick enough to coat the back of a spoon, about 15 minutes. Remove from the heat and stir in the remaining 2 cups strawberries and the lemon juice. Let cool, then transfer to a bowl, cover and refrigerate at least 1 hour or overnight.
- Meanwhile, make the crumble: Preheat the oven to 350 degrees F. Generously butter a 9-inch-round cake pan. Combine 3 cups pretzels, the melted butter, egg white, granulated sugar, flour and 1/4 teaspoon salt in a food processor; pulse until a wet dough forms. Press the dough evenly into the prepared pan. Break the remaining 1/2 cup pretzels into pieces and press into the dough. Bake until golden, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then break into bite-size pieces.
- Make the cream: Just before serving, beat the cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat the heavy cream in another bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Gently fold half of the whipped cream into the cream cheese mixture, then fold in the rest.
- Layer the cream, crumble and strawberry mixtures in individual glasses or bowls. Cover and chill, at least 1 hour and up to 6 hours.
EASY RHUBARB TRIFLE
Boozy, soggy, creamy, sweet and tart, this simple cake is somewhat like a tiramisù, since it is layered with ladyfingers. (But let's not call it a tiramisù, because it's really not authentic or traditional.) It's more like a simplified trifle, as it has no custard sauce or whipped cream, but it's rich and delicious nonetheless. Mascarpone and crème fraîche are whisked together for the creamy filling, and Campari, orange liqueur and brandy punch up the cooked rhubarb's syrup. Look for store-bought ladyfingers, available in Italian shops and many supermarkets, or substitute good-quality poundcake or sponge cake. The trifle can be assembled up to a day in advance.
Provided by David Tanis
Categories cakes, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. In an ovenproof dish, combine chopped rhubarb and 1 cup sugar, and bake, uncovered, for about 30 minutes, until rhubarb is softened and submerged in syrup. Drain rhubarb in a sieve or colander set over a saucepan to collect the syrup. Set rhubarb aside, and let cool.
- Place saucepan over medium-high heat. Add Cointreau and Campari and simmer until syrup has reduced to about 1/2 cup. Stir in brandy.
- Put mascarpone and crème fraîche in a bowl. Add orange zest and the remaining 2 tablespoons sugar. Whisk mixture briefly to incorporate.
- Assemble the trifle: Line the bottom of an 8- or 9-inch square glass or ceramic dish with ladyfingers. Break ladyfingers to fill completely. (If using poundcake or sponge cake, cut into 1/2-inch slices.) Spoon half the syrup evenly over the ladyfingers. Top with half of the cooked rhubarb, spreading it flat to the edges of pan. Spread half of the mascarpone mixture over rhubarb.
- Make another layer with half the ladyfingers and spoon remaining syrup over them. Spread remaining rhubarb on top, and top with the remaining mascarpone mixture. Cover with plastic wrap, and refrigerate for 2 hours or up to a day. A half-hour before serving, remove from refrigerator. Garnish with rose petals, if desired.
- Cut trifle into squares and serve on plates, or use a large spoon to scoop portions into bowls.
RHUBARB CRUMBLE TRIFLE
Two mighty desserts merge in this seasonal pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble
Provided by James Martin
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. Arrange the rhubarb pieces in a large roasting tin. Sprinkle over the sugar, orange zest and juice, grenadine and 150ml water. Cover with foil and bake for 25-30 mins until tender but not mushy. Scoop the rhubarb out of the tin into a sieve and reserve any juices, then leave to cool completely. Tip the rest of the liquid into a saucepan, along with the collected juices, and bring to the boil. Simmer for 15-20 mins or until reduced and syrupy. Leave to cool completely.
- To make the crumble topping, rub the butter into the flour until the mixture resembles fine crumbs, then stir through the demerara sugar, almonds and oats. Tip onto a baking tray lined with parchment and bake for 15 mins, shaking the tray every so often, until golden brown, then cool.
- Mix the Disaronno and orange juice together in a shallow dish. Dip each sponge into the liquid, leaving it for about 15 secs on each side, then arrange them in the base of a large trifle dish. Tip the mascarpone into a bowl and whisk until soft and smooth, then add the custard, a little at a time, and mix until combined. Arrange half the rhubarb pieces on top of the sponges, discarding the orange zest. Drizzle over 2 tbsp of the rhubarb syrup and top with half the custard mix. Follow with another layer of rhubarb, 1 tbsp of the syrup, and the remaining custard.
- Whip the cream and 2 tbsp sugar to soft peaks and dollop over the custard. Drizzle over the remaining rhubarb syrup, along with a scattering of the crumble topping. Tip any extra crumble into a bowl and pass around the table.
Nutrition Facts : Calories 580 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
STRAWBERRY TRIFLE
I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- For the best flavor, use fresh, ripe rhubarb and strawberries. If using frozen fruit, thaw it completely before using.
- To easily slice the rhubarb, cut it into 1-inch pieces, then slice each piece lengthwise into thin strips.
- If you don't have a trifle dish, you can use a large bowl or baking dish. Just make sure it's big enough to hold all of the ingredients.
- To make a gluten-free trifle, use gluten-free cookies or ladyfingers.
- To make a vegan trifle, use a plant-based milk, such as almond milk or coconut milk, and a vegan whipped topping.
Conclusion:
This rhubarb and strawberry trifle is a delicious and easy-to-make dessert that's perfect for any occasion. It's a great way to use up fresh rhubarb and strawberries, and it's always a hit with guests. So next time you're looking for a special dessert, give this trifle a try. You won't be disappointed!
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