I wasn’t so impressed with the dishes at Tetsuya’s Restaurant (Sydney, Australia), but one dish that did impress me was their trifle. I’d never been a fan until I had theirs – I always knew part of it was the alcohol-soaked soggy sponge… and I think the mushy fruit and jelly didn’t work for me either.
But back in the European summer, with plenty of rhubarb, I combined ginger sponge (not soaked in alchohol or anything else!) with varying layers of stewed rhubarb (and sometimes stewed strawberries), crème anglaise and rhubarb jelly… to my delight.
The inelegant example below was without the sponge, but is otherwise as described above.
Rhubarb trifle