Strawberry Rhubarb Citrus Trifles

Today, my friends, is National Strawberry Rhubarb Day.

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True story.

Until I started blogging, I had never knowingly eaten rhubarb.  But then, one Tuesday, I was challenged with making a Cherry Rhubarb Buckle, and the love affair began.

So crisp. So tart.  Plays so well with others.

Yes, I adore rhubarb now.  The love affair is a bit one sided, however – rhubarb has such a small season.

The horror.

Luckily, I have friends in the culinary arena who have helped to remedy this conundrum.  Lucky Leaf (you know them, the pie filling gurus) have canned a Strawberry Rhubarb pie filling, just for folks like me.

Thank heavens.

Now, I can grab a can and have at it, creating whatever I fancy.

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Such as the laziest dessert ever, aside from eating cookies straight out of a bag…Trifles.

Trifles are so simple, and yet – so pretty.  Why fuss it all up, making something complicated when you can just layer a variety of delicious ingredients, it looks fantastic, and tastes good, too?

Let’s keep it simple, shall we?

Yes, let’s.

Give this recipe a go and let me know what you think!

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Strawberry Rhubarb Citrus Trifles

Ingredients

  • 1 sheet thawed Puff Pastry dough
  • 1 can Lucky Leaf Strawberry Rhubarb Pie Filling
  • Zest and Juice of One Orange, divided
  • 1 cup heavy Whipping Cream
  • 3 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400. Prepare a baking sheet with parchment paper. Set aside.
  2. Cut circles of puff pastry. Place on baking sheet. Bake until golden brown, about 12-15 minutes. Remove from oven and allow to cool.
  3. While pastry is baking, combine pie filling, orange juice (about ¼ cup), and 1 teaspoon zest in small saucepot. Heat oven medium low until orange juice has reduced and filling is thickened. Remove from heat.
  4. In small mixing bowl, beat heavy cream to soft peaks. Add sugar and vanilla, and beat until stiff peaks form.
  5. When ready to serve, layer pie filling, puff pastry, and whipped cream as desired. Garnish with small puff pastry pieces. Serves 4.

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So…Lucky Leaf. They are such a fun company (and I am happy to have them as a repeat sponsor here on Doughmesstic).  I even went to their canning plants in Pennsylvania last year – and let me tell you, from experience, it’s top notch.  Fresh ingredients, straight into the cans.  And?  I don’t have to make it myself…which is even easier.  While I do love making things from scratch, sometimes, it just isn’t possible, so I want to know I am getting something up to the standards I am used to.  Lucky Leaf does that!

For more on Lucky Leaf, including Promotions and Coupons, click here.

Disclaimer: This post was sponsored by Lucky Leaf.  All thoughts and opinions are my own.