Rhubarb and Custard Trifle | Nigella's Recipes | Nigella Lawson

Ingredients

• 600 millilitres double cream
• 1 vanilla pod or 2½ teaspoons vanilla paste (or extract)
• 6 large egg yolks at room temperature
• 2 x 15ml tablespoons plus 2 teaspoons caster sugar
• 1 x 15ml tablespoon plus 1 teaspoon cornflour
• 1 kilogram pink forced rhubarb (trimmed weight)
• 250 grams caster sugar
• 175 millilitres red vermouth
• 12 trifle sponges
• 300 millilitres double cream
• Approx. 3 x 15ml tablespoons chopped or nibbed pistachios