An easy spring and summer trifle from Angela Hartnett’s ” A Taste of Home”
Put the sponge fingers in a small bowl. Add the sherry and set aside to soak.
Heat the butter in a frying pan and gently saute the rhubarb until it is soft. add the sugar and stir well, then leave to cool.
Put the soaked sponge fingers in the bottom of a serving bowl. Pile on the cooked rhubarb and top with the custard.
Whip the cream and spoon on top of the custard.
Sprinkle with flaked almonds to finish.