Lemon and rhubarb trifle recipe by Gill Meller

Spring is the season for rhubarb, so make the most of it with this trifle – the lemon custard pairs perfectly

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Rhubarb is actually a vegetable, but we tend to think of it as a fruit. It’s the first non-fruit fruit of the year and as soon as it appears I start using it in the kitchen. This trifle is one of the best I’ve made. I love the lemon custard and the way it works with the sharp rhubarb. The recipe makes enough for the following day too, and who doesn’t like trifle for breakfast?

Serves 6-8
For the sponge
butter 125g, softened
unrefined caster sugar 125g
free-range eggs 2
self-raising flour 125g
poppy seeds 2 tsp