Rhubarb and Custard Trifle

I have published many recipes for trifle and made even more, and this is the one I return to most, even though it’s the first time I’ve actually written it down. This simple, joyous pile-up of sponge, rhubarb, custard and cream is my favourite of favourites, and it’s time I shared it with you. Don’t get too nervous about the length of the recipe: just remember that a trifle has a few component parts; even if none of those parts is difficult, the whole is necessarily process-heavy. I know that making the custard can be a worry for many, so let me assure you that this is easy-peasy: the inclusion of double cream and cornflour mean that it thickens quickly and smoothly. For me, it’s the hallowed pairing of vanilla-speckled custard and sherbetty-sharp rhubarb that makes this the dreamiest of trifles and, as we get into the Yorkshire forced rhubarb season, an essential Christmas treat. And what a beauty, too: maybe it’s because it reminds me of my favourite boiled sweets when I was a child, but I can’t look at the bright-striped combination of yolk-rich yellow and absurdly hot pink without smiling. And I must tell you, too, that the red vermouth that soaks the sponges (along with the rhubarb juice) is a total game-changer. One last thing: while I’ve given precise quantities below, bear in mind that these are based on the proportions of my trifle bowl, which is 20cm / 7½ inches diameter and 13cm / 5 inches deep. If you’re using a wider bowl, you will need to boost quantities or the layers will be too shallow. For US cup measures, use the toggle at the top of the ingredients list.

Unbalanced

% Daily Values based on a 2,000 calorie diet