This simple dessert can be switched up with just about any mixture of berries or fruit you can come up with. Try it with fresh blackberries and whipped cream cheese. Or raspberries with lemon zest and lemon curd. Make this Strawberry Rhubarb Trifle your “go to” dessert this Spring! Who knows? Maybe you’ll become known among your friends as the “trifle chef”–not a bad thing to be known for!
Never had a trifle bowl? No worries! They are fairly easy to find, and can be used for savory dishes, appetizers, salads, or even a centerpiece. Fill the dish with fresh lemons or oranges for a summery look. Or with holiday ornaments for a dash of sparkle on your table. Need a good one? I like this one from Anchor Hocking. Inexpensive, sturdy, and admittedly from Ohio–just like me. A great item to have on hand if you don’t have one in your pantry already!
Don’t think I’ve forgotten about all of the other fantastic and enticing Spring produce out there right now. I’ve got plans later this week for that unusual white asparagus you may see out there in a Spargelsuppe (White Asparagus Soup), and more citrus in some Lemon Rosemary Tea Cookies. Stay tuned!