Creamed Spring Fruit, or Rhubarb Trifle

Method

Boil down the rhubarb with seven ounces of sugar, after having prepared it as above, and when it is perfectly cold, but not long before it is sent to table, pour over it about half a pint of rich boiled custard also quite cold, then heap on this some well drained, but slightly-sweetened whipped cream, which should be good and very fresh when it is whisked, but not heavily thick, or it will be less easily converted into a snow-froth. The rhubarb will be very nice if served with the whipped cream only on it.

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