Strawberry Rhubarb Trifle

I have had access to a lot of Rhubarb in the rental house we have been living in in Minnesota. This is from the Taste of Home magazine. I made it for a progressive dinner that our branch had. I shared some with our next door neighbors. Sue asked for the recipe. Here it is...

SERVINGS: 12-14

Ingredients:

1/2 cup sugar

1/4 cup cornstarch

3 cups milk

5 egg yolks, beaten

1 teaspoon vanilla extract

FILLING:

4 cups chopped fresh or frozen rhubarb

1/4 to 1/2 cup sugar

1/4 cup water

1/2 cup heavy whipping cream

1 prepared angel food cake (8 inches), cubed

2 cups sliced fresh strawberries

Directions:

In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring.
Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely.
In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream.
Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving. Yield: 12-14 servings