Cut the rhubarb into 5cm batons and place in a saucepan with the stock syrup. Simmer gently for around 20 minutes until the rhubarb is cooked then leave to cool

For the custard, mix the custard powder and sugar together with enough of the milk to make a paste. Place the remaining milk and the vanilla pod in a pan on the stove and bring to the boil

When the milk comes to the boil, mix the paste in and stir constantly until the mixture thickens

Spread onto a tray, cover with baking paper and chill until needed

To make the tea infusion, bring the water to the boil in a pan then remove from the heat. Add the tea and allow to infuse for 10 minutes before straining

To prepare the trifle, place the tea infusion, sherry, sugar and lime in a pan and heat until the sugar dissolves. Leave to cool before pouring over the sponge fingers and allow to soak for a few minutes

Once softened, place 2 sponge fingers in the bottom of each serving glass and arrange some rhubarb on top of the sponges

Blend the chilled custard with a hand blender or whisk until smooth. Pipe on top of the rhubarb, cover with cling film and allow to set in the fridge for 30 minutes

To make the syllabub cream, whisk all of the ingredients together to soft peaks and pipe on top of the trifles

To prepare the pistachios, heat the sugar in a small saucepan over a gentle heat. As soon as it starts to caramelise, stir through the pistachios until coated then turn out onto a tray to cool. Once cooled, separate into individual pieces

To finish, scatter the amaretti biscuits, flaked almonds and pistachio nuts over the trifles. Serve immediately