Strawberry Rhubarb Trifle

Desserts

Spring

Strawberry Rhubarb Trifle

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

Ingredients

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 heavy or whipping cream

7.5 oz gingernut biscuits, crushed

1/3 cup cornstarch

1 large egg yolk

2/3 cup sugar

1/6 teaspoon salt

Method

Cook the Fruit:

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

Make the Custard:

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.

Assemble the Trifle:

Layer crushed gingernut biscuits, fruit compote, and custard in a trifle bowl or glasses. Repeat layers, ending with custard on top.

Chill & Serve:

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

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