Red Currant Bakery

Rhubarb Compote
0 Rinse and chop the ends off of the rhubarb stalks. Chop the rhubarb into 1"-2" chunks and add them into a medium pot.
2 Pour in the sugar and then add in the orange juice.
3 Place over medium low heat and cover with a lid. Cook covered for about 5 minutes or until the mixture starts to bubble. The lid on will keep the rhubarb from burning.
4 Once it starts to bubble, remove the lid and continue to cook, stirring every five minutes until you are left with a thick syrupy type of sauce.
5 Pour the compote into a large shallow bowl and leave to cool to room temperature. Use same day or store covered in the fridge until you're ready to use it.
Vanilla Cardamom Cream
7 In a medium pot, whisk together the corn starch and 100 grams of sugar. Then pour in the milk and whisk to combine. Add in the egg yolks, salt, vanilla, and ground cardamom seeds and whisk once more.
8 Place the pot over medium low heat and whisk constantly scraping the bottom and edges of the pot. It will feel like it's taking a while but all of a sudden it'll get really thick so don't stop whisking.
9 Once thick, remove the pot from the heat and whisk in the butter until smooth.
10 Pour the pudding through a fine mesh sieve into a large shallow bowl or on a quarter sized baking sheet. Cover the surface with a layer of plastic wrap to prevent a skin from forming. Allow it to cool completely before moving onto the next step.
11 Pour the cold heavy cream into a large bowl  with 50 grams of sugar and whip on high until medium stiff peaks form.
12 Transfer the cooled pudding into a medium mixing bowl and give it a quick beat with a whisk or mixer.
13 Add about a quarter of the whipped cream and fold it into the whipped pudding. It's ok if you knock a bit of the air out with the first addition. Once completely incorporated, add the remaining cream in 2 additions, using a flat rubber spatula to gently fold the whipped cream into the pudding.
Layering the Trifle
15 Once all the elements are ready, it's time to layer the trifle.
16 Choose the dish you want to use and start with a single layer of nilla wafers. Layer with a bit of cream, about 1/2" thick.
17 Then add on a thin layer of the rhubarb compote followed by a few raspberries. Add on another thin layer of cream just to cover the fruit, about 1/4" thick.
18 Repeat with the wafers, cream, rhubarb, raspberries, and more cream. Continue until everything has been used up or you reach about 1/2" from the top of the bowl. Make sure the last layer is a thicker layer of cream about 1/2" thick.
19 Cover the surface with a sheet of plastic wrap to prevent a skin from forming and place it in the fridge to set for at least 12 hours.
20 When ready to serve, remove the plastic wrap and cover the surface with fresh raspberries or whatever you want to top it with.
21 Use a large spoon or ice cream scoop to serve!