Strawberry Rhubarb Trifle

This one is absolutely amazing. I found this in a Taste of Home book and there is nothing that I would recommend changing about it! However, for a different consistency, you could try pound cake instead of angel food cake. Either one are excellent. It's so refreshing and delicious. You can try it and add more strawberries or different fruits if you like. I highly recommend it for any occasion. I will be trying this recipe out as a base for other fruits myself.

Custard
1/2 cup sugar
1/4 cup cornstarch
3 cups whole 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 to 10 ounces), cut into 1-inch cubes
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.