Rhubarb and ginger trifle

Rhubarb and ginger trifle


  1.  To make the roasted rhubarb, place the rhubarb chunks on a roasting tray and drizzle with 150ml of water and the caster sugar.
  2. Place on a baking sheet lined with non-stick paper and roast for 15 minutes, or until just soft but still holding its shape. Leave to cool down completely.
  3. To make the cream, tip the cream, custard and ginger paste into a bowl and mix well.
  4. To assemble the puddings, divide the cake between some elegant glasses. Top with some of the rhubarb and its syrup and finally the custard mixture. Finish with a sprinkle of toasted flaked almonds, if desired.

Recipe from Very Lazy.

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The tartness of the rhubarb offset by the fiery ginger makes this is a wonderfully tasty (and easy to create) dessert


4 slices Madeira or sponge cake
For the rhubarb
2 large (or 4 small) stalks of rhubarb, cut into 5 cm chunks
5 tbsp caster sugar
For the cream
4 tbsp extra thick double cream
8 tbsp ready to use custard
2 tsp ginger paste


Time: 10 minutes
Serves: 4
Nutrition: n/a