Cointreau, Rhubarb and Orange Trifle
- 340g rhubarb, trimmed and cut into 2-3cm lengths
- Finely grated zest and juice of 1 orange
- 85g muscavado sugar
- 340g Madeira cake
- 3tbsp Cointreau
- 1 x 450g tub of custard
- 250g tub of mascarpone cheese
- 4 Cadbury’s flakes, crushed
Place the rhubarb, sugar and the orange zest and juice in an uncovered pan and heat gently for about 10 minutes until the fruit has broken down into a compôte. Leave to cool.
Slice the cake and place in the base of a deep glass serving dish and drizzle over the Cointreau. Then, spoon the fruit over the sponge, leaving the flavours to develop overnight in the fridge.
The next day, whisk together the custard and mascarpone and spread over the fruit. Decorate with crushed chocolate flakes and serve.