"The first time I had rhubarb and custard together was in a boiled sweet from a big jar in my mum's corner shop. You could flip the sweet in your mouth and rub the flavour you wanted with your tongue. Too tart? Flip to the custard side. Too creamy? Flip again. It was one of the best ways to spend 10 minutes as a seven-year-old in the early 1990s."
"You'll need two large, roughly 30cm x 40cm oven trays and a 20cm trifle bowl. You can make the custard ahead of time, even the day before, up to the point when you add the whipped cream. Prep 10 min Cook 1 hr Cool 30 min+ Serves 8 1.2kg forced pink rhubarb, topped, tailed and cut on an angle into 4cm pieces 200g caster sugar 3 oranges, zest of 1 finely grated, then all 3 juiced, to get 150ml"
Requires two large oven trays and a 20cm trifle bowl and serves eight. Custard can be made ahead up to adding whipped cream. Roast 1.2kg forced pink rhubarb tossed with 150g caster sugar, orange zest and juice at 200C (180C fan) for 20 minutes covered, then check with a knife and continue baking if necessary. Cool, then drain and store rhubarb and its juice separately. Custard ingredients include three large egg yolks, vanilla paste, cornflour, remaining 50g sugar, salt, and milk; mix the yolks, vanilla, cornflour, sugar and salt. Assemble with 30 trifle sponge fingers, whipped cream and 30g toasted flaked almonds.
Read at www.theguardian.com
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