Rhubarb and Ginger Trifles
An easy Rhubarb and Ginger Trifle that can stretch two stalks of rhubarb to feed four people!
- 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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