Annie Bell's Rhubarb and Custard Trifle

You will need a 20cm trifle bowl 8cm-9cm deep or equivalent. Preheat the oven to 190C/170C fan/gas 5.

Cut the rhubarb into 2cm lengths. Arrange in a shallow gratin dish or baking dish and sprinkle with the caster sugar. Cover with foil and bake for 45 minutes.

Carefully tip the rhubarb and juices into a sieve set over a bowl and leave to drip for a few minutes. Reserve the juice and fruit.

Cut the gelatine into broad strips, place in a medium bowl, cover with cold water and leave to soak for 5 minutes. Drain off the cold water and add 4 tbsp boiling water, stirring until dissolved. Stir a third of the gelatine solution (about 2 1/2 tbsp) into the rhubarb juices.

Spread the top of each trifle sponge with a little jam and arrange jam upwards in the trifle bowl. Spoon the rhubarb on top, then pour over the rhubarb juices.

Whisk the custard 1 tbsp at a time into the remaining gelatine solution using an electric hand whisk.

Add the icing sugar to the double cream and a generous grinding of nutmeg and whisk to soft fluffy peaks, then fold this into the custard in two goes.

Spoon the custard over the trifle base, dust lightly with nutmeg, cover and chill for at least half a day or overnight. If wished, decorate with a few little gem biscuits before serving.