{"id":217554,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/strawberry-rhubarb-trifle\/"},"modified":"2022-10-20T16:27:04","modified_gmt":"2022-10-20T21:27:04","slug":"strawberry-rhubarb-trifle","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-rhubarb-trifle\/","title":{"rendered":"Strawberry Rhubarb Trifle"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Guests are sure to &#8220;think spring&#8221; when they see and taste this delectable trifle from field editor Wendy Dowling of Port Moulton, Nova 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Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat."},{"@type":"HowToStep","text":"Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring."},{"@type":"HowToStep","text":"Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely."},{"@type":"HowToStep","text":"In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream."},{"@type":"HowToStep","text":"Place half of the cake cubes in a 2-1\/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving."}],"recipeYield":"14 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 189 calories","fatContent":"7g fat (4g saturated fat)","cholesterolContent":"81mg cholesterol","sodiumContent":"151mg sodium","carbohydrateContent":"29g carbohydrate (15g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTag"},"reviewBody":"Took to a Canada Day picnic and this was loved by all.  The rhubarb flavour was quite subtle.  I think that I might use 6 cups of rhubarb, adding extra sugar accordingly next time I make this.  I also had extra whipping cream so whipped it up and put it on the top to use it up.  Delicious recipe.  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