Begin by chopping 2 cups of rhubarb into small pieces. In a medium saucepan, combine the rhubarb, ½ cup of granulated sugar, and the juice of one orange. Cook over medium-low heat for 10–15 minutes, stirring frequently until the rhubarb breaks down and the mixture thickens. Remove from heat and allow it to cool completely.

In a separate saucepan, whisk together ¼ cup of corn starch and ½ cup of sugar. Gradually stir in 2 cups of cold whole milk, followed by 4 egg yolks and 1 teaspoon of ground cardamom. Cook over medium-low heat, whisking constantly for about 10 minutes until the mixture thickens and just begins to simmer. Strain it through a fine mesh sieve to remove lumps, then let it cool slightly before folding in 1 cup of whipped heavy cream.

In a clear serving dish or trifle bowl, start layering by placing a single layer of Nilla wafers at the bottom. Spoon a layer of the vanilla cardamom cream over the wafers, followed by a generous layer of rhubarb compote. Add a few fresh raspberries on top, then repeat the layering process until all ingredients are used, finishing with a smooth layer of cardamom cream.

Cover the assembled Rhubarb & Custard Trifle with plastic wrap or a lid and refrigerate for at least 12 hours. For the best results, let it chill for up to 24 hours.

When ready to serve, uncover the trifle and garnish generously with some fresh raspberries on top. Use a large spoon to gently scoop out servings from the dish, ensuring each scoop has a delightful mix of layers.