Rhubarb and ginger trifle

Method

1. Put the water in a pan with the sugar, stem ginger and its syrup. Bring to the boil, stirring a little to help the sugar dissolve, then simmer until the mixture is quite syrupy.

2. Add the sliced rhubarb, cover and cook on a very low heat until just tender, about 7 minutes. You don't want to stew the rhubarb, or let the pieces break up too much. Lift the rhubarb out with a slotted spoon onto a large plate - you want the fruit to cool down as quickly as possible and not continue to cook.

3. Meanwhile, roughly break up the ginger biscuits and toasted flaked almonds in a bag with a rolling pin and put in a bowl. Sprinkle the sherry over and mix in the almonds.

4. Whip the cream in a clean bowl then beat in the yogurt and icing sugar.

5. Layer the components up in a large glass bowl, or in small glasses, starting with rhubarb and finishing with some cream. (You'll probably only manage 2 layers of each).

6. Just before serving, sprinkle over some toasted flaked almonds, or, if you prefer, decorate with wafer thin slices of preserved ginger.