It is an unusual ingredient. Great with strawberries. If you want to impress your friends on the beach this summer (not in the sand, please) try this.
First, buy a trifle dish. Not from Williams Sonoma, go to another store and get one for $10. It’ll be useful, no matter what, throughout the year.
Get a brioche, a frozen pound cake or lemon pound cake or some day-old croissants from the store. Buy a ton of whatever berries you can find.
Cook the rhubarb, cool it, then get 2-3 cups of cold cream and whip it up. Keep the rhubarb separate.
I add a bit of sugar, about 2T to my whipped cream plus about a tsp of vanilla as it mixes.
Layer starting with rhubarb, bread cubes/shards, rhubarb, whipped cream, berries. Twice more and top with berries and you’re done.
My husband only calls to say he’s coming home. We do not talk throughout the work day. Today he called to say the Trifle was a hit and that he only was able to get a couple of berries off the bottom of the dish.
It’s certainly not a first date kind of dish. It is something I used years ago to surprise our Nanny. That one was a riff on a Tyler Florence dish with blueberries and lemon curd. Check that one out on http://www.foodnetwork.com
Once you know how to make it the world is your oyster and you can choose the bread, fruits and filling. Happy cooking! Dee
Cooking with Dee 
I LOVE TRIFLEs! sherry trifles are my fave
we get them here at the grocers. i will give this recipe a go and let you know how it goes.
One more reason, K, that I miss Scotland. You’ll like to know that here in the cheese capital of the USA, I choose my cheddar by age not brand. And even the clueless non-cook y’all know so well comes to ask me whether a four-year or five-year is better. In Scotland all it said was “mature cheddar” and one knew it would be good.