Step 1

Place strawberries, caster sugar and 1/3 cup (80ml) water in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Stir to combine, then cover with foil and cook for 20 minutes or until softened. Stir in rhubarb, cover and cook for a further 20 minutes until the rhubarb is tender.

Step 2

Soak 3 gelatine leaves in cold water for 5 minutes or until softened. Squeeze out excess water, then add gelatine to berry mixture, stirring to dissolve. Cool slightly.

Step 3

Arrange biscuits in a 2L serving bowl and drizzle with sherry. Pour over berry mixture, then chill for 2-3 hours until set.

Step 4

Soak the remaining 1 gelatine leaf in cold water for 5 minutes. Squeeze excess water from the gelatine, then add gelatine to a pan with custard, stirring over low heat until dissolved. Cool, then pour over the trifle. Chill for a further 1 hour to set.

Step 5

Whisk cream with icing sugar and vanilla until soft peaks form, then spread over trifle. Garnish with mint and extra quartered strawberries, then serve.