Recipe - Rhubarb Triffel

THE SAUCE
5 cup Rhubarb (chopped)
2 tablespoon Water
2 cup Sugar
2 tablespoon Corn starch disolved in:
2 cup Water

THE CUSTARD
6 Egg yokes
1 cup Sugar
3 tablespoon Cornstarch
One fourth teaspoon Salt
One fourth cup Milk
1 tablespoon Butter
2 teaspoon Vanilia extract

THE CAKE
1 10" sponge cake using your
favorite recipe; cut into
0.5" cubes

From: dan@clark.net (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 510 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 0.5" cubes.

FINAL ASSEMBLY: throw One half of the sponge cake cubes into your triffel bowl.
Add 1/3 of the custard. Top that with 1/3 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.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.