Rhubarb & custard trifles
SERVES 6 THE RHUBARB Have ready 400g trimmed rhubarb and 75g golden caster sugar. Preheat the oven to 190C/170C fan/gas 5. Slice the rhubarb into 2cm lengths and layer it in a small baking dish, sprinkling it with the caster sugar as you go. Cover with foil and bake for 45 minutes, then carefully pour off the syrup (save it for another use) and leave the fruit to cool. ASSEMBLE THE TRIFLES Have ready 6 x 150ml cocktail glasses or serving dishes. In a medium bowl whisk 150ml double cream to soft, fluffy peaks. Coarsely crumble 150g light fruit cake or genoa cake and divide among the glasses. Drizzle 1½ tsp ginger wine over each. Spoon a heaped tablespoon of the rhubarb in a layer on top, then spoon a couple of tablespoons of bought vanilla custard over each one. Add a dollop of the whipped cream, dust with cinnamon and chill until required. Best served on the day.