Yield: 12 Servings
|5 cups||Rhubarb (chopped)|
|2 tablespoons||Corn starch disolved in:|
|6 \N||Egg yokes|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .