British Strawberry Rhubarb Trifle with Vanilla Bean Custard

Ingredients

• 1 pound strawberries, hulled and sliced
• 1 pound rhubarb, chopped
• 3 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 pound sponge cake, cut into cubes
• 2 cups heavy cream
• 2 tablespoons powdered sugar

• 2 cups whole milk
• 1 vanilla bean split and seeds scraped
• 4 large egg yolks
• 1 cup cornstarch
• 1 cup sugar

Method

1. 01
   In a medium saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat for about 15 minutes until the fruit is tender and the mixture thickens. Stir in vanilla extract and let cool.
2. 02
   To make the custard, heat the milk and vanilla bean in a saucepan until just simmering. Remove from heat and let it infuse for 10 minutes.
3. 03
   In a bowl, whisk egg yolks, cornstarch, and sugar until pale. Gradually add the warm milk, whisking constantly.
4. 04
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, discard vanilla bean, and let cool.
5. 05
   In a large bowl, whip the heavy cream and powdered sugar until soft peaks form. Set aside.
6. 06
   To assemble the trifle, layer half of the sponge cake cubes at the bottom of a trifle dish. Spoon over half of the strawberry rhubarb mixture, then half of the custard. Repeat the layers.
7. 07
   Top with whipped cream and refrigerate for at least 2 hours before serving. Garnish with fresh strawberries, if desired.