Rhubarb Trifle
Serves 6-8 To finish Preheat the oven to 180C (350F, Gas mark 4). Cut the rhubarb into 2in lengths and place in a shallow oven-proof china or Pyrex dish. Pour over the orange juice and sprinkle over some caster sugar. Cover with foil and cook in the oven for about 15 minutes or until the rhubarb is tender. Taste the juice and put in a little more sugar if it is too tart. To make the custard, put the milk and cream into a saucepan with the vanilla pod or extract. Bring it to the boil while you whisk together the egg yolks and sugar. When the cream boils pour it on to the eggs while whisking. Put the mixture back into the saucepan and cook gently until it thickens – do not boil. Strain and allow to cool. Then refrigerate to chill it down. Cut the sponge cake into small dice and sprinkle over it the orange juice from the rhubarb. Choose a glass bowl or individual glasses to assemble your trifle for serving. Put in a layer of sponge followed by rhubarb, then custard. Crumble some ratafia biscuits between the layers. Finish with a layer of custard and top off with whipped cream and flaked almonds.