Nielsen-Massey Vanilla, Rhubarb & Ginger Trifle

Begin by making the custard. In a large bowl, whisk together the egg yolks and sugar.

Put the cream and vanilla into a small pan and heat until it just comes to the boil. Remove from the heat, and pour the cream through a sieve into the egg mixture, whisking thoroughly as you go.

Rinse the pan in hot water and dry before pouring the custard mixture back in. Cook over a low to medium heat whilst constantly stirring with a spatula. After about 10 minutes, the custard should thicken (this can be tested by making sure it coats the back of a spoon). Remove from the heat and set aside to cool, stirring every now and again to avoid a skin forming. Once cooled, cover with clingfilm and chill in the fridge.

Preheat the oven to 180°C, (fan 160°C, gas mark 4). In a small bowl, mix together the lemon zest and juice, stem ginger and vanilla.

Place the rhubarb in a large ovenproof dish and evenly pour over the lemon mixture. Cover with foil and bake in the oven for 40 minutes, or until softened. Remove from the oven and set aside to cool.

Lightly whip the cream with the vanilla and stem ginger.

When you are ready to assemble the trifle, line the bottom of a trifle bowl or dish with the ginger cake and evenly drizzle over the rum or Cointreau to soak. Layer on top the rhubarb with a few tablespoons of its juice, followed by the custard and then top with the cream. Chill in the fridge and finish with a sprinkling of crystallised ginger and before serving.