Today, my friends, is National Strawberry Rhubarb Day.
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.
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.
Now, I can grab a can and have at it, creating whatever I fancy.
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?
Give this recipe a go and let me know what you think!
Strawberry Rhubarb Citrus Trifles
- 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
- Preheat oven to 400. Prepare a baking sheet with parchment paper. Set aside.
- Cut circles of puff pastry. Place on baking sheet. Bake until golden brown, about 12-15 minutes. Remove from oven and allow to cool.
- 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.
- In small mixing bowl, beat heavy cream to soft peaks. Add sugar and vanilla, and beat until stiff peaks form.
- When ready to serve, layer pie filling, puff pastry, and whipped cream as desired. Garnish with small puff pastry pieces. Serves 4.
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.