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Rhubarb and Ginger Trifles
Soft spicy ginger cake is combined with rhubarb compote, custard and cream to make luscious individual creamy desserts that are so easy to make.
Ingredients
- 100 g Ginger Cake
- 4 tbsp ginger syrup (from preserved ginger) Sherry or orange juice
- 16 tbsp Rhubarb Compote
- 300 ml custard
- 200 ml double or whipping cream
- 4 tsp chopped crystallised ginger
Instructions
- Make the rhubarb compote and leave to cool.
- Place 25 g of ginger cake (gingerbread) cut into small pieces in the base of each of the glasses.
- Pour 1 tbsp of ginger syrup into each glass.
- Put 4 tbsp of rhubarb compote into each glass.
- Divide the custard between the four glasses covering the rhubarb.
- Whip the cream until it forms soft peaks, and either pipe it on top or spoon it over the custard. Chill in the fridge for at least 3 hours.
- Add a few pieces of crystallised ginger to the top of each trifle before serving.
Notes
If you want to add jelly to your trifle, then I suggest that you use raspberry or strawberry jelly. Make up the jelly according to the packet instructions and pour over the ginger cake and rhubarb then leave in the fridge to set before adding the custard and cream.
Nutrition
Calories: 361kcalCarbohydrates: 47gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 106mgSodium: 231mgPotassium: 260mgFiber: 0.1gSugar: 30gVitamin A: 729IUVitamin C: 0.3mgCalcium: 168mgIron: 1mg