Rhubarb triffel

Yield: 12 Servings

Measure Ingredient
5 cups Rhubarb (chopped)
2 tablespoons Water
2 cups Sugar
2 tablespoons Corn starch disolved in:
2 cups Water
6 \N Egg yokes
1 cup Sugar
3 tablespoons Cornstarch
¼ teaspoon Salt
¼ cup Milk
1 tablespoon Butter
2 teaspoons Vanilia extract
1 \N 10\" sponge cake using your favorite recipe; cut into 0.5\" cubes




From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT

from "Lori cooks light and easy (TLC)", untested THE SAUCE: Cook the rhubarb, water and sugar to a sauce, about 10 minutes, then add cornstarch dissolved in water and cook that until thick, about 5 minutes. Add red food coloring (if you like). Cook until tender and then cool

THE CUSTARD: Whisk the egg yolks. Wisk in sugar, cornstarch, salt and milk.

Cook over low heat until thick, about 5-10 minutes. Add butter and vanilla.

Top with wax paper to prevent skin formation and let cool completely.

THE CAKE: make a 10" sponge cake using your favorite recipe. Bake in a pan.

Cut into ½" cubes.

FINAL ASSEMBLY: throw ½ of the sponge cake cubes into your triffel bowl.

Add ⅓ of the custard. Top that with ⅓ of the rhubarb. Do this again: cake, custard, rhubarb. Finaly end with custard, rhubarb. Top the whole thing with whipped cream.

OPTIONS: Use ANY custard recipe you like, and any Rhubard sauce recipe you like.



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