Instructions: 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

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