RHUBARB & STRAWBERRY TRIFLES

Serves 6

300g (10½oz) rhubarb

5tbsp caster sugar

300g (10½oz) strawberries, hulled and quartered

250g (9oz) soft amaretti biscuits

3tbsp custard powder

500ml (18fl oz) single cream

1tsp vanilla extract

25g (1oz) flaked almonds

2tbsp milk, optional

300ml (10fl oz) double cream, whipped

Heat the oven to 180°C/fan 160°C/gas 4. Trim the rhubarb and cut into 5cm lengths. Place in a roasting dish with 2tbsp of the caster sugar. Roast for 10 minutes then add the strawberries and roast for 5 minutes. Allow to cool fully. Crumble up the amaretti and divide between 6 dessert glasses or bowls. Top with the rhubarb and strawberries, with their juices, leaving a few pieces for garnish.

Put the custard powder into a bowl with the remaining sugar and 2tbsp of the single cream, then stir to a smooth paste. Warm the remaining cream and the vanilla in a pan, then pour onto the custard paste. Pour the mixture back into the pan, stir and heat until thickened and smooth. Cover with clingfilm and allow to cool a little.

Carefully toast the almonds in a dry frying pan until golden, then set aside. Beat the cooled custard, adding a splash of milk if needed to thin slightly (up to 2tbsp), then pour it into the trifle glasses. Chill for an hour to set. Whip the double cream until it forms soft peaks. Top each trifle with whipped cream, toasted almonds and the leftover fruit.