Strawberry-Rhubarb Trifle

Name: Strawberry-Rhubarb Trifle
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 591 milliliters milk; 59 milliliters orange juice; 118 milliliters orange marmalade; 1 box Betty Crocker® pound cake mix; 227 grams rhubarb, cut into 1/2-inch pieces (2 cups); 473 milliliters sliced strawberries; 237 milliliters sugar; 2 boxes (4-serving size each) vanilla pudding and pie filling mix (not instant); 473 milliliters frozen (thawed) whipped topping

Strawberry-Rhubarb Trifle might be just the dessert you are searching for. This gluten free recipe serves 12. One serving contains 231 calories, 2g of protein, and 3g of fat. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up rhubarb, strawberries, whipped topping, and a few other things to make it today. This recipe is typical of Scottish cuisine. From preparation to the plate, this recipe takes around 6 hours and 25 minutes.

Instructions

Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

Ingredients you will need

Cake Mix

Water

Egg

Equipment you will use

Wire Rack

Oven

Frying Pan

Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice.

Ingredients you will need

Orange Juice

Rhubarb

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Strawberries

Rhubarb

While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.

Ingredients you will need

Whipped Topping

Pudding Mix

Rhubarb

Milk

Wrap

Equipment you will use

Plastic Wrap

Sauce Pan

Cut pound cake horizontally in half.

Ingredients you will need

Pound Cake

Spread marmalade over bottom half. Top with top half.

Ingredients you will need

Marmalade

Spread

Cut into 18 slices.

Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.

Equipment you will use

Bowl

Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.

Ingredients you will need

Rhubarb

Arrange whole strawberries on top of trifle.

Ingredients you will need

Strawberries

Garnish with orange peel. Store covered in refrigerator.

Ingredients you will need

Orange Zest