Sherry trifle with rhubarb & ginger conserve

Make the most of rhubarb while it's in season and create this delicious dessert that costs just £1 per portion

Serves: 6
Costs: Approx £1 per portion
Preparation: 15 minutes + chilling
Cooking: about 10 minutes

What you need:

• 700g / 1½ lb rhubarb, trimmed
• 100g / 4oz plus 15ml / 1tbsp caster sugar
• 30ml / 2 tbsp custard powder
• 400ml / ¾ pt full cream milk
• 5 tbsp Baxters Rhubarb and Ginger Conserve
• 225g / 8oz Madeira cake, sliced into 6 slices
• 45ml / 3tbsp ginger wine or sweet sherry
• 450ml / ¾ pt double cream
• 25g / 1oz flaked almonds, toasted

What you do:

1. Cut the rhubarb into 5cm / 1in lengths, place in a pan with 100g / 4oz of sugar and 2 tbsp water. Cover and slowly bring to the boil. Simmer for 5 minutes or until just tender. Leave to cool.
2. Make the custard: mix together the custard powder, caster sugar and 30ml / 2tbsp of the milk to a smooth paste. Heat the remaining milk in a non-stick pan, until almost boiling. Pour the hot milk onto the custard paste, then return to the rinsed out pan. Gently heat, stirring all the time until the custard boils and thickens. Cook over a gentle heat for 1 minute. Remove from the heat, transfer to a jug and cover the surface tightly with clear film then leave to cool slightly.
3. Spread the jam generously on each slice of cake, then cut each in half. Arrange the sponge on the bottom of six glass dishes. Sprinkle over the ginger wine, then divide the rhubarb between the glasses. Pour over the custard and chill for 30 minutes.
4. Use an electric whisk to whip the cream until it forms soft peaks, heap the cream over the custard, then scatter over the almonds before serving.

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