Rhubarb & custard trifle

• Roasted rhubarb

  (see 'goes well with', below)

• double cream↗284ml ml
• thick Devon custard500ml ml

Step-by-step instructions

1. 1

   Prepare the Roasted rhubarb and leave until cold (can be done a few hours ahead). Whip the cream to soft, billowy peaks. Tip the rhubarb and juices into the bottom of a small glass serving bowl or trifle dish, keeping a few pieces back with a little juice.

2. 2

   Spoon the custard over the rhubarb, then the cream, and finish off with the reserved rhubarb and a drizzle of the syrupy juices.