Ingredients

Step by step

1. Preheat the oven to 170°C, fan 150°C, gas 5. For the rhubarb, trim the stalks and cut into 4cm lengths. Transfer to a large, deep baking tray in a single layer. Add the 240g of sugar, orange juice and 50ml water and toss together. Cover with a piece of baking paper and roast for 15 minutes, checking at the 10-minute mark to make sure the rhubarb is tender but not falling apart. Remove from the oven and leave to cool in the tray.
2. Meanwhile, for the custard, place 225ml of the cream and the milk in a saucepan over a medium heat. Heat for 2-3 minutes, until hot but not boiling. Whisk the egg yolks, cornflour and 2 tablespoons of sugar together in a heatproof bowl. Whisk in the hot cream mixture then return everything to the pan. Add the chocolate and cook, stirring continuously, over a medium heat until the custard thickens and coats the back of a spoon, about 3-4 minutes. Pour the custard back into a bowl or jug, stir in the vanilla bean paste and cover with clingfilm, ensuring it touches the surface to stop a skin forming. Set aside to cool then transfer to the fridge to chill.
3. Once the rhubarb is cooled, strain to separate the juices. You should have around 450ml of liquid. Measure out 100ml of the liquid and combine with 75ml of the amaretto. Set aside. Measure out a further 150ml of the liquid and transfer to a small saucepan. Heat over a medium heat for around 4-5 minutes or until reduced by half. Set aside to cool.
4. In an approximately 23cm x 14cm rectangular or oval baking dish, arrange the sponge fingers in a single layer, breaking to fit if necessary. Spoon over the rhubarb and amaretto mixture then top with the cooled rhubarb. Pour over the custard, spreading to the edges and ensuring the rhubarb is covered. Wrap in clingfilm and transfer to the fridge. Leave for 5 hours, ideally overnight.
5. Remove the trifle from the fridge 30 minutes before serving. Just before serving, whisk the remaining double cream and amaretto together. Spoon it over the custard, creating swirls. Drizzle over the rhubarb syrup and scatter with the toasted almonds.
   Waste not

   This recipe rewards you with leftover rhubarb poaching juices. Reduce down into a syrup and use to flavour sparkling water and cocktails, or drizzle over ice cream.