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Strawberry ~ Rhubarb Trifle
Razzle ~ dazzle your guests with this yummy showstopper dessert!
2 cups ~ about 2 pounds rhubarb, cut into 1/2 inch pieces
1 cup sugar or 1 cup
1/4 cup orange juice
2 cups sliced strawberries
2 packages { 4 ~ serving size each (not instant) } tapioca or vanilla
pudding and pie filling mix
2 1/2 cups low fat milk
2 cups frozen ~ thawed whipped topping
1 ~ 16 ounce package frozen pound cake loaf
1/2 cup orange marmalade
1 cup medium ~ size whole strawberries, if desired
1 tablespoon shredded orange peel, if desired
1. Mix rhubarb, sugar and orange juice in 2 ~ quart saucepan. Heat to
boiling over medium heat; reduce heat to low. Cook about 15 minutes,
stirring occasionally, until rhubarb is tender and mixture starts to thicken
slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir
in sliced strawberries.
2. While rhubarb mixture is cooling, mix pudding mix and milk in 2 ~ quart
saucepan. Cook over medium heat 6 to 7 minutes, stirring constantly, until
mixture boils. Cool 15 minutes. Refrigerate at least 2 hours until chilled.
Fold in whipped topping.
3. Cut pound cake horizontally in half. Spread marmalade over bottom half.
Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2 ~
to 3 ~ quart trifle or serving bowl.
4. Spoon half of the rhubarb mixture over cake; top with half of the
pudding. Repeat layers with remaining cake, rhubarb mixture and pudding.
Cover and refrigerate at least 2 hours until chilled.
5. Arrange whole strawberries on top of trifle. Garnish with orange peel.
Store covered in refrigerator.
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