May 20th, 2014
By LeeAnne Wright
Photography by Maya Visnyei
Combine rhubarb and sugar in a saucepan over high heat, stirring until sugar has melted and rhubarb has softened. Continue to cook until liquid has thickened, about 5 minutes. Reserve 1 heaping tablespoon of cooked rhubarb for whipped cream.
Meanwhile, cut pound cake into 1/2-inch slices. (Dad may need to help with this step.)
Cover the bottom of a large trifle bowl with a single layer of cake slices, trimming slices to fit if necessary. Pour 1/2 cup cooked rhubarb over cake, then spread a layer of pudding overtop; line edge of bowl with strawberry slices and fill in centre with more strawberries. Repeat layering until bowl is full or you've used all ingredients. Cover and refrigerate for at least 4 hours.
Just before serving, whip cream, then stir in reserved cooked rhubarb. Spread on top of trifle and serve.
Nutrients per serving 373 calories, 19 g fat, 118 mg calcium, 264 mg sodium, 46 g carbohydrates, 2 g fibre, 4 g protein. Excellent source of vitamin C; source of fibre, calcium and iron.