Recipe: rhubarb trifle

Recipe: rhubarb trifle
Rhubarb Trifle
1 recipe stewed rhubarb
1 (18.25 ounce) box yellow cake mix, prepared
1 recipe basic soft custard
1 1/4 cups cream sherry
3/4 cup walnut pieces (reserve 6 to 8 pieces for garnish)
1 cup whipping cream
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
Prepare stewed rhubarb and make about 3 1/2 cups of custard while the cake bakes.
Whip cream with sugar and vanilla until soft peaks form; chill.
Allow cake, custard and rhubarb to cool.
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