250g white chocolate - 200g chopped, 50g for top 500 ml double cream 400g rhubarb, chopped 3 tbsp sugar 7 strawberries 12 trifle sponge fingers 100ml desert wine or marsala boil cream, pour over chopped chocolate, leave for a minute then stir till smooth - chil 2-3 hrs poach rhubarb with sugar and 2 tbsp water. Taste. Add sugar if necessary and add strawberries. Cool. Put sponge fingers in bowl and pour over wine and cold rhubarb. Chill 3 hrs. Whip white choc & cream mix till thick. Spoon over. Chill. Sprinkle with grated chocolate. Serve. That's for 6. I think it would be better without the white chocolate, but with really good custard instead.
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