Strawberry Rhubarb Trifle

Desserts

Spring

Strawberry Rhubarb Trifle

A refreshing Spring dessert layered with sweet strawberry-rhubarb compote, creamy custard, and all-butter shortbread perfectly balanced with a hint of almond liqueur and topped with Walker’s Shortbread Scottie Dogs for an extra delightful crunch.

Ingredients

2 boxes of 3.9 oz Walker's Shortbread Scottie Dogs

3.1 cups strawberries

9.7 oz rhubarb (trimmed and cut into ½-inch chunks)

1.7 oz Amaretto or other almond-flavored liquor

1 and ½ cups of whole milk

1/2 cup whipping cream

1/3 cup cornstarch

1 large egg yolk

2/3 cup sugar

1/6 teaspoon salt

Method

In a saucepan, simmer 1.5 cups strawberries, rhubarb, and ⅓ cup sugar for 10 minutes until soft. Stir in Amaretto and let cool.

Whisk cornstarch, remaining sugar, salt, milk, and egg yolk in a saucepan. Cook over medium heat until thickened (5–7 minutes). Stir in cream, cover, and chill.

Layer crushed Walker's Scottie Dog shortbread, fruit compote, and custard in a trifle bowl or glasses. Repeat layers, ending with custard on top.

Top with sliced strawberries. Refrigerate for at least 2 hours before serving.

Finally, finish it off with a few Scottie Dog Shortbread cookies on top.

!