Cook for 30 minutes in a medium heat stirring regularly to obtain a compote
Beat the cream until it is thick and holds its shape but do not let it get too thick and buttery; it needs to stay light and airy.
Add the icing sugar and mix gently
Crush the biscuits either with a rolling pin or in a food processor.
To assemble trifle, put a third of the rhubarb compote in a large serving bowl. Cover with a third of the cream and then a third of the biscuit mixture. Repeat twice finishing with a layer of the biscuits.
