Yorkshire Rhubarb Trifle from On The Menu: Seasonal Recipes for a Culinary Life by James Mackenzie

Ingredients

• 10 sticks of forced Yorkshire rhubarb
• 100 ml water
• caster sugar
• 3 leaves gelatine
• 200 g golden syrup
• 200 g butter
• 50 g black treacle
• 2 measures grenadine (optional)
• 4 pieces of parkin, or ginger cake
• 2 measures green ginger wine
• 4 egg yolks
• 2 tsp ground mixed spice
• 2 tsp ground nutmeg
• 4 tsp ground ginger
• 2 eggs, beaten
• 150 g oats
• 200 g self-raising flour
• 200 g soft dark brown sugar
• 100 g broken pistachio nuts
• 25 g icing sugar
• 200 ml double cream
• 4 cm of root ginger
• ½ vanilla pod, split
• 250 ml milk
• 50 g plain flour
• 65 g caster sugar