Rhubarb fool trifle

Ingredients

  • 1 x Roasted rhubarb
  • 284ml carton double cream
  • 500ml carton thick Devon custard

Directions

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

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