Rhubarb and ginger trifle recipe
 This rhubarb and ginger trifle is perfect for spring. 6 rhubarb sticks, slicedcaster sugar (half the weight of the rhubarb)1 orange, zest strips and juice2 tbsp grenadine 125ml/4fl oz Madeira few pieces stem ginger, chopped 6 rhubarb sticks, sliced caster sugar (half the weight of the rhubarb) 1 orange, zest strips and juice 2 tbsp grenadine 125ml/4fl oz Madeira few pieces stem ginger, chopped 3 free-range egg yolks 1 tbsp cornflour 50g/1¾oz caster sugar 150ml/5fl oz whole milk 150ml/5fl oz double cream1 vanilla pod, split and seeds scraped 3 free-range egg yolks 1 tbsp cornflour 50g/1¾oz caster sugar 150ml/5fl oz whole milk 150ml/5fl oz double cream 1 vanilla pod, split and seeds scraped 1 shop-bought Jamaican ginger cake, cut into 2cm/1in slices200ml/7fl oz double cream, whipped2 tbsp stem ginger syrup, to taste50g/1¾oz toasted almonds30g/1oz candied ginger pieces 1 shop-bought Jamaican ginger cake, cut into 2cm/1in slices 200ml/7fl oz double cream, whipped 2 tbsp stem ginger syrup, to taste 50g/1¾oz toasted almonds 30g/1oz candied ginger pieces Method To make the rhubarb and ginger, place the rhubarb, sugar, orange zest and juice, grenadine, Madeira and ginger in a container and leave to macerate overnight. Remove the rhubarb from the container and transfer the rest of the ingredients to a saucepan. Bring to the boil and then add the rhubarb back in. Turn the heat off and cover. Leave to cool as this will cook the rhubarb gently. To make the custard, mix the egg yolks, cornflour and sugar in a bowl. Heat the milk, cream and vanilla in a saucepan. Pour the hot milk mixture into the egg yolk mixture and whisk. Transfer back to the pan and stir constantly until thickened. Simmer for a few minutes to cook out the cornflour. Leave to cool. Layer alternative layers of ginger cake slices, rhubarb and custard into a trifle dish. Top with the whipped cream, drizzle of ginger, toasted almonds and flecks of ginger pieces. To make the rhubarb and ginger, place the rhubarb, sugar, orange zest and juice, grenadine, Madeira and ginger in a container and leave to macerate overnight. To make the rhubarb and ginger, place the rhubarb, sugar, orange zest and juice, grenadine, Madeira and ginger in a container and leave to macerate overnight. Remove the rhubarb from the container and transfer the rest of the ingredients to a saucepan. Bring to the boil and then add the rhubarb back in. Turn the heat off and cover. Leave to cool as this will cook the rhubarb gently. Remove the rhubarb from the container and transfer the rest of the ingredients to a saucepan. Bring to the boil and then add the rhubarb back in. Turn the heat off and cover. Leave to cool as this will cook the rhubarb gently. To make the custard, mix the egg yolks, cornflour and sugar in a bowl. Heat the milk, cream and vanilla in a saucepan. Pour the hot milk mixture into the egg yolk mixture and whisk. Transfer back to the pan and stir constantly until thickened. Simmer for a few minutes to cook out the cornflour. Leave to cool. To make the custard, mix the egg yolks, cornflour and sugar in a bowl. Heat the milk, cream and vanilla in a saucepan. Pour the hot milk mixture into the egg yolk mixture and whisk. Transfer back to the pan and stir constantly until thickened. Simmer for a few minutes to cook out the cornflour. Leave to cool. Layer alternative layers of ginger cake slices, rhubarb and custard into a trifle dish. Top with the whipped cream, drizzle of ginger, toasted almonds and flecks of ginger pieces. Layer alternative layers of ginger cake slices, rhubarb and custard into a trifle dish. Top with the whipped cream, drizzle of ginger, toasted almonds and flecks of ginger pieces.