Rhubarb, Orange and Custard Trifle Recipe - Great British Chefs

Ingredients

• 500g of rhubarb
• 500ml of water
• 200g of caster sugar
• 1 tsp vanilla extract
• 10g of grenadine
• 2 gelatine leaves
• 1g of agar agar
• 300g of egg
• 150g of caster sugar
• 145g of cake flour
• 6g of baking powder
• 240g of whole milk
• 15g of cornflour
• 15g of plain flour
• 30g of caster sugar
• 50g of egg yolk
• 20g of unsalted butter, softened
• 1/2 orange, finely zested
• 2 oranges, segmented
• 200ml of double cream
• 1 tsp icing sugar
• dried rose petals
• pistachio nuts
• candied lemon peel