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A simple Rhubarb and Ginger Trifle, two stalks of rhubarb make a delicious dessert for four #rhubarb #ginger #trifle #recipe

Rhubarb and Ginger Trifles

Janice Pattie
An easy Rhubarb and Ginger Trifle that can stretch two stalks of rhubarb to feed four people! 
0 from 0 votes
Prep Time 15 mins
Cook Time 5 mins
Course Dessert
Cuisine British
Servings 4
Calories 1126 kcal


  • 4 trifle sponges
  • 2 tbsp Madeira Sherry or orange juice
  • 2 stalks of rhubarb
  • 1 tbsp finely grated fresh ginger
  • 1 tbsp caster sugar
  • 250 ml ready made custard
  • 150 ml double or whipping cream
  • 20 g flaked almonds


  • 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.


Calories: 1126kcalCarbohydrates: 201gProtein: 21gFat: 27gSaturated Fat: 13gCholesterol: 389mgSodium: 1676mgPotassium: 563mgFiber: 3gSugar: 117gVitamin A: 1153IUVitamin C: 2mgCalcium: 356mgIron: 9mg
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