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 5-10 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 1/2 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.

/Fruit