I know, I just posted a rhubarb recipe…but I don’t think I can ever get sick of rhubarb. I enjoy it all on its own, but I also love the classic pairing of strawberry and rhubarb; strawberry-rhubarb pie is one of my all-time favorite desserts to make each spring. This time, while I was definitely craving the combination of strawberry and rhubarb, I was looking for something a bit on the lighter side. So, I decided to make a simple trifle that would really let the flavor of the strawberries and rhubarb shine through. Besides, it’s just plain fun to layer it in a pretty trifle dish. Try it today!
- 2 Tbsp water
- 1 tsp sugar
- 1 package (3.4 ounces) instant white chocolate pudding mix
- 2 cups milk
- 1/2 cup heavy whipping cream
- 1 1/2 cups strawberries, sliced
- 1 cup rhubarb, chopped
In a small sauce pan, simmer the rhubarb in the water and sugar just until tender. In a medium bowl, whisk together the pudding mix and milk.
In another medium bowl, beat the heavy whipping cream on medium speed until stiff peaks form.
Fold the pudding mixture into the whipped cream and whisk gently until thickened.
To assemble the trifle, layer the mousse, strawberries, and rhubarb. Serve chilled. Store leftovers (if there are any!) covered in the refrigerator.