Montana Whitewater Rafting

This is one of our river favorites.

• 4 cups chopped fresh or frozen rhubarb
• ½ cup sugar (possible a little more if mix is too tart)
• 1/4 cup water

In a saucepan bring rhubarb, sugar and water to a boil. Reduce the heat and cook for 8 minutes or until mixture is thickened.

• ½ cup sugar
• 1/4 cup cornstarch
• 3 cups milk
• 5 egg yolks beaten
• 1 tsp vanilla
• 1 cup heavy whipping cream

In a heavy saucepan combine sugar, cornstarch and milk and mix until smooth. Cook over medium heat stirring constantly, until thickened and bubbly. Reduce heat and cook for 2 minutes longer, always stirring. Pour a small amount of hot mix into the beaten egg yolks and mix. Return the egg mix to the pan and stir. Bring entire mixture to a gentle boil and cook another 2 minutes, stirring constantly. Remove from heat and gently stir in vanilla. Transfer to another bowl and cool completely without stirring. Whip the cream until stiff. When mix is cool carefully fold in about ¼ of the whipped cream into the cooled cream mix. 1 angel food cake (loaf size) or 2 large round pre-made sponge cake shell 2 cups fresh strawberries sliced with a little sugar. If using the loaf angle food cake, cut cake into cubes. In a pretty bowl layer cake cubes, ½ rhubarb mix, ½ strawberries, ½ cream mix, and ½ whipped cream. Repeat one more layer. Cover and chill for at least 1 hour before serving.

If using the pre-made round sponge cake, layer ½ rhubarb mix, ½ strawberries, ½ cream, and ½ whipping cream in each cake round. This is piled very high and will drip over the sides but is pretty.

Decorate with whole strawberries.