Meera Sodha’s rhubarb and custard trifle

The first time the writer tasted rhubarb and custard together was in a boiled sweet from her mother’s corner shop. Decades later the combination still delights, and this trifle channels that tart-and-creamy pairing into an easy, make-ahead pudding. You will need two large, roughly 30cm x 40cm oven trays and a 20cm trifle bowl.

The custard can be made ahead, even the day before, up to the point when you fold in the whipped cream. Prep 10 min, Cook 1 hr, Cool 30 min+, Serves 8. Roast 1.2kg forced pink rhubarb with 150g caster sugar, the zest of one orange and the juice of three oranges in a 200C (180C fan)/390F/gas 6 oven, covered for about 20 minutes, then cool and drain off the cooking liquid.

Make the custard by whisking 3 large egg yolks with 1 tbsp vanilla paste, 10g cornflour, the remaining 50g sugar and a pinch of fine sea salt; heat 120ml whole milk with 240ml double cream until small bubbles form, temper into the yolks, return to the pan and cook until thick.

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