Rinse and chop the rhubarb.

Split the vanilla pod and scrape out the seeds.

In a saucepan, combine rhubarb, sugar, vanilla seeds, and empty pod.

Simmer gently over low heat for 30-50 minutes, until the rhubarb breaks down. The compote should not be watery.

Remove the vanilla pod and allow the compote to cool completely.

Taste and adjust flavour. If too sweet, you can add a bit of lemon juice.

Split the vanilla pod and scrape out the seeds.

In a bowl, whisk egg yolks, vanilla seeds, sugar, and cornstarch until smooth.

Bring the milk to a boil in a saucepan.

Slowly pour the hot milk into the egg mixture while whisking.

Pour the mixture back into the saucepan and heat gently, whisking constantly, until it thickens (between 70-80°C).

Remove from heat, add to a bowl, cover the surface with cling film and cool completely.

Whip the cream until soft peaks form, then gently fold it into the cooled custard.

If using makroner, simply crush them by hand into small pieces.

If using oats, mix sugar and oats, melt butter in a frying pan over low to medium heat, add the oat mixture and fry over medium heat till golden brown. Take pan off heat and let it cool completely before using.

Whip the cream until soft peaks form.

It's traditional to serve the trifle in glass to show off the layers, either in a large bowl for family style, or individual portion-sized bowls or glasses.

Add a layer of rhubarb compote, followed by a layer of custard, then a layer of the crunchy makroner or oats.

Repeat the layers once more.

Finish with a generous layer of whipped cream.

Optional: garnish with toasted flaked almonds or a sprinkle of dark chocolate shavings - or whatever you fancy.