Here's a beautiful, pink rhubarb I took from my mother in law. As a child I rhubarb cordially detested, but since then many years have passed, I decided to give him a chance. And did not regret! Share this new-born attachment to rhubarb with you.

Rhubarb wash, to clean, but at least remove the pink peel, cut into small pieces, add 100 g of sugar, add water and a small piece of peeled ginger. It is the ginger will add a spicy flavor to the dessert.

Rhubarb cook until soft, take out the ginger and make puree. If mashed potatoes will seem too liquid, thicken it with starch, previously stirred in a small amount of water, 1 teaspoon should be enough. Of course, then puree again bring to boil. In mashed potatoes add 2-3 teaspoons homogeneous marmalade of red currants or strawberries for color. You can certainly do without it.

For pudding, mix the egg yolks, 60 g sugar, tablespoon of cornstarch, vanilla seeds or vanilla sugar, a pinch of salt and milk. Cook on low heat until thickening. The pudding is very thick on its surface to put your food wrap and leave until partially cool.

Chilled cream whip and enter into the slightly cooled pudding. This step may be omitted and the pudding to cook with 500 ml of milk.

To assemble the trifle: layer cake, diced (any vanilla cake will work, but let me recommend this one: http://www.povarenok.ru/recipes/show/44579/ with thanks Lena :-) ), layer of rhubarb puree, a layer of pudding. The layers can be repeated, but not necessarily. In England, a trifle is often cooked in a large glass bowl, I prefer a La carte glassware – drinking glasses, bowl.