Rhubarb and sherry trifle

MAKES 8 SERVINGS

15 stalks of rhubarb

2 cups water

2½ cups sugar

2 tablespoons light brown sugar

6 tablespoons dry sherry

2 cups heavy cream

1 teaspoon vanilla extract

2 large egg yolks

1/4 cup plus 1 tablespoon sugar

2/3 cup sliced almonds

1/4 cup confectioners' sugar

1 tablespoon dry sherry

1 1/4 cups heavy cream

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

1 pre-made pound cake (see Note)

6 tablespoons dry sherry

Prepare rhubarb: Wash the rhubarb. Trim away the base end and the leafy end, leaving only the stalk. Chop the rhubarb into ½ inch pieces. Place the water and sugar in a shallow pot and bring to a boil. Place the rhubarb in the hot syrup and poach for 30 seconds. Transfer rhubarb mixture to a bowl and cool in an ice bath. Strain, separating rhubarb from the liquid. Heat the brown sugar and sherry in a saucepan over high heat. Add 2 cups of the rhubarb and stir until most of the liquid had dissolved and rhubarb is soft. Remove from heat and stir in the rest of the rhubarb. Set aside.

Prepare custard: Bring the cream and vanilla extract to a boil in a small pot. Whisk together the egg yolks and sugar in a bowl. Add a small amount of the hot cream to the egg mixture, mixing well, then add the egg mixture back into the cream, whisking constantly over medium heat until thickened, about 12 minutes. Pour through a fine sieve. Place mixture into a clean bowl, cover and chill until ready to use.

Prepare almonds: Combine sliced almonds, confectioners' sugar and sherry. Spread on a parchment-lined sheet pan. Toast in 350-degree oven for about 10 minutes, until golden brown.

Prepare cream: With whisk or electric mixer, beat cream, confectioners' sugar and vanilla together until soft peaks form. Chill until ready to use.

To assemble: Cut the pound cake into slices to cover the bottom of a 9-inch trifle or other dessert bowl. Sprinkle cake with sherry and let soak for about 30 minutes. Spread the rhubarb mixture over the cake, followed by a layer of custard and a layer of cream. Top with almonds.

Note: Payne makes a sponge cake from scratch by beating together 4 eggs and a ½ cup plus 2 tablespoons of sugar, then folding in 1 cup of cake flour, sifted. The cake bakes in a 325-degree oven for 25 minutes, or until golden brown.

Chef Mark Payne, Ritz-Carlton Chicago

Nutrition facts per serving: 767 calories, 32 g fat, 14 g saturated fat, 143 mg cholesterol, 110 g carbohydrates, 7g protein, 196 mg sodium, 3 g fiber