Rhubarb and Berry Trifle

  • 1 punnet raspberries 0r 1 punnet blackberries

  • 2 stems Rhubarb

  • 20g icing sugar

  • 1 packet ginger snaps or your favourite cookies

To garnish

  • vanilla pastry cream or yogurt or vanilla ricotta

  • Icing sugar

  • Basil leaves

  1. Add the berries to a saucepan with the rhubarb, icing sugar and a pinch of salt and cook on low for 5 minutes

  2. Using a tea towel, smash the cookies up, and prepare your custard or creamy element by putting it into a piping bag.

  3. In a glass, place a spoon of berries, add a layer of custard then a layer of berries then a final of cookies.

  4. Dust with icing sugar.