Ingredients

· 500 g strawberries, hulled

· 55 g caster sugar

· 1 bunch rhubarb, stems chopped

· 4 gelatine leaves

· 12 sponge fingers, broken into pieces

· 100 ml fruit juices

· 600 ml custard

· 600 ml thickened cream

· 2 tablespoons icing sugar

· 1 teaspoon vanilla extract

· Mint leaves, to serve

Method

Place strawberries, caster sugar and 80 ml water in a bowl set over a pan of gently simmering water. Stir to combine, cover with foil and cook for 20 minutes. Stir in rhubarb, cover and cook until the rhubarb is tender. Soak three gelatine leaves in cold water until softened. Squeeze out excess water, then add gelatine to berry mixture, stirring to dissolve. Cool slightly. Arrange biscuits in a serving bowl and drizzle with fruit juices. Pour over berry mixture, then chill for two hours until set. Soak the remaining gelatine leaf in cold water for five minutes. Squeeze excess water, then add gelatine to a pan with custard, stirring over low heat until dissolved. Cool, then pour over the trifle. Chill for an hour to set. Whisk cream with icing sugar and vanilla until soft peaks form, spread over trifle. Garnish with mint and strawberries, then serve.