Matt Tebbutt served up a delicious rhubarb and ginger trifle on Saturday Kitchen.

The ingredients are: 6 rhubarb sticks, sliced, caster sugar (half the weight of the rhubarb), 1 orange, zest strips and juice, 2 tbsp grenadine, 125ml Madeira and few pieces stem ginger, chopped.

For the custard: 3 free-range egg yolks, 1 tbsp cornflour, 50g caster sugar, 150ml whole milk, 150ml double cream and 1 vanilla pod, split and seeds scraped.

To serve: 1 shop-bought Jamaican ginger cake, cut into 2cm slices, 200ml double cream, whipped, 2 tbsp stem ginger syrup, to taste, 50g toasted almonds and 30g candied ginger pieces.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.