Rhubarb and Custard Trifle….
800 g rhubarb
100 g light soft brown sugar
1 orange, a blood orange would be good
18 sponge fingers or savoiardi biscuits
500 g good quality thick ready made vanilla custard
300 ml double cream
3 knobs crystallised ginger
Preheat oven 220 C/425 F/Gas 7
Trim and cut the rhubarb into 5 cm lengths and place in a large ovenproof dish. Finely grate the zest and squeeze the juice from the orange and add to the rhubarb. Sprinkle with the sugar and toss all together well. Spread out into a single layer and roast on the top shelf of the oven for about 15-20 minutes or until tender. Remove from oven and pour into a large bowl or onto a large tray to cool.
Lay half of the sponge fingers into the bottom of a large serving dish. Spoon over half of the cooled rhubarb and pour over half of the custard. Repeat with the remaining sponge fingers, rhubarb and custard. Whip the cream until soft peaks and gently spoon over the trifle. Cover and refrigerate until needed. Finely chop the ginger and scatter evenly over the trifle to serve.