An easy Rhubarb and Ginger Trifle that can stretch two stalks of rhubarb to feed four people!
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Prep Time 15 minutesmins
Cook Time 5 minutesmins
Course Dessert
Cuisine British
Servings 4
Calories 1126kcal
Ingredients
4trifle sponges
2tablespoonMadeiraSherry or orange juice
2stalks of rhubarb
1tablespoonfinely grated fresh ginger
1tablespooncaster sugar
250millilitresready made custard
150millilitresdouble or whipping cream
20gramsflaked almonds
Instructions
Wash your rhubarb and cut it into 3 cm lengths. All the rhubarb pieces should be about the same size because they will then cook evenly.
Lay the pieces of rhubarb in a single layer in an ovenproof dish and sprinkle with sugar and grated ginger and roast for about 15 minutes until the rhubarb is tender Leave to cool.
Place one trifle sponge in the base of each of the ramekins, pour 1/2 a tbsp of Madeira, Sherry or orange juice over each one.
Divide the roasted rhubarb between the ramekins along with any of the remaining juices.
Cover the rhubarb with custard.
Whip the cream until it forms soft peaks, either pipe it on top or spoon it over the custard.
Toast the flaked almonds in a dry pan until they start to turn golden, let them cool. Just before serving sprinkle the flaked almonds over the top of the trifles.