Prepare the component parts of
this dish in advance and combine an hour before serving
500grhubarb cut into 4cm lengths
100g caster sugar
375ml water
21 amoretti biscuits
100 ml sweet dessert wine
500ml thick custard
284ml double cream, lightly whipped with the grated zest of 2 oranges
Stew the rhubarb with the sugar and water over a gentle heat for 10 minutes. Drain with a colander and reserve the juice. Roughly crumble 14 biscuits into a bowl and sprinkle over the wine. Cover with some of the drained rhubarb and cover with custard. Repeat with the remaining biscuits, rhubarb and custard. Spread over the flavoured cream, chill and serve within the hour.
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