Strawberry Rhubarb Trifle
When you say “trifle”, it just sounds fancy. Only you need to know how darned simple it is to assemble. It’s basically a bunch of tasty ingredients layered into a clear, pretty dish so that people can “ooh” and “ahh” over your genius. This would be perfect for Mother’s Day brunch, Easter dessert, a Summer party, or any old weekday that you happen to get your hands on fresh berries and rhubarb.
Servings Prep Time
10people 30minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
10people 30minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Instructions
  1. Slice rhubarb into 1″ slices. Place in bowl with lemon and sugar. Toss well, and allow to sit for at least 30 minutes at room temperature until rhubarb begins to release liquid. This is called macerating, which in this case allows the fibers in the rhubarb to break down and make it easier to eat.
  2. Place rhubarb in small sauce pan with any juices from the bowl. Simmer over medium low heat, stirring frequently, until the rhubarb breaks down and becomes soft, about 30 minutes. Allow rhubarb mixture to cool completely prior to combining with other ingredients.
  3. Mix Mascarpone cheese and strawberry rhubarb conserves (or strawberry preserves, if using instead). Be sure that the mixture has the two ingredients fully incorporated to make sure you get a creamy bite in each taste. Allow to remain at room temperature prior to adding to trifle dish.
  4. Cut up angel food cake into 1″ cubes. Place 1/3 of the cubes in single layer at bottom of trifle dish.
  5. Slice strawberries into 1/4 ” slices, lengthwise, and place against the side of the trifle dish.
  6. Begin to layer sliced strawberries onto angel food cake cubes in dish.
  7. Add layer of 1/2 of the cooked rhubarb on the strawberries.
  8. Add layer of 1/2 of the Mascarpone mixture over the berries and rhurbarb layers.
  9. Continue adding sliced strawberries along side of dish to create lattice of sliced strawberries around the edge of the dish. Continue layering angel food cake cubes, strawberries, rhubarb mixture and Mascarpone mixture until complete.
  10. Refrigerate for 30 minutes to allow trifle to set up. Whip cream until stiff peaks form. Spread whipped cream on top of the trifle. Serve it up and enjoy!
Recipe Notes

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!