In a saucepan, combine the chopped rhubarb and 1 cup of sugar. Cook over medium heat until the rhubarb is tender, about 10 minutes. Remove from heat and let cool.

In a mixing bowl, combine the sliced strawberries with a tablespoon of sugar and let them macerate for about 10 minutes.

In a saucepan, heat the milk over medium heat until just simmering.

In a mixing bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth.

Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until thickened.

Remove from heat and let cool.

In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form.

In a trifle dish, layer the ladyfinger cookies, followed by the rhubarb, custard, strawberries, and whipped cream. Repeat the layers until all ingredients are used, finishing with whipped cream on top.

Chill the trifle in the refrigerator for at least 2 hours before serving.