Rhubarb, custard and orange trifle

by Graham Hornigold
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Ingredients

Fruit & Vegetables

  • 500g of rhubarb
  • 1/2 orange, finely zested
  • 2 oranges, segmented

Beverages

  • 500ml of water
  • 10g of grenadine

Store Cupboard

  • 200g of caster sugar
  • 1 tsp vanilla extract
  • 2 gelatine leaves
  • 150g of caster sugar
  • 145g of cake flour
  • 15g of cornflour
  • 15g of plain flour
  • 30g of caster sugar
  • 50g of egg yolk
  • 1 tsp icing sugar
  • dried rose petals
  • pistachio nuts
  • candied lemon peel

Speciality Ingredients

  • 1g of agar agar

Dairy

  • 300g of egg
  • 240g of whole milk
  • 20g of unsalted butter, softened
  • 200ml of double cream

Bakery

  • 6g of baking powder