Ingredients

• 500g rhubarb
• 100ml freshly squeezed orange juice
• 4 table spoons of sugar
• 250ml double cream
• 250ml whole milk
• Vanilla pod
• 4 large egg yolks
• 100g caster sugar
• A packet of swiss rolls

Method

Rhubarb

1. Cut sponge into shapes and place at the bottom of a trifle bowl.
2. Cut the rhubarb, place in pan with orange juice and sugar.
3. Bring to simmer, cook gently until stalks are tender, taste it add more sugar if needed.
4. Strain off juice transfer rhubarb into a trifle bowl.
5. Chill both rhubarb and orange juice in the fridge.

Custard

1. Pour cream and milk into a pan and add half of a vanilla pod.
2. Boil until liquid is not quite boiling.
3. Beat egg yolks with caster sugar
4. (whisk into hot cream)
5. Return mixture to the cooker on a very low heat and stir constantly untill it thickens.
6. Chill before adding to trifle bowl

Great! Now eat!

You can also place more whipped cream on top to finish trifle or add what you wish.