Creamed Spring Fruit, or Rhubarb Trifle

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Ingredients 2 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Boil down the rhubarb with seven ounces of sugar, after having prepared it as above, and when it is perfectly cold, but not long before it is sent to table, pour over it about half a pint of rich boiled custard also quite cold, then heap on this some well drained, but slightly-sweetened whipped cream, which should be good and very fresh when it is whisked, but not heavily thick, or it will be less easily converted into a snow-froth.
The rhubarb will be very nice if served with the whipped cream only on it.