Rhubarb & Ginger Trifle
This Rhubarb and Ginger Trifle is perfect for Spring.
Preparation time Overnight, Cooking time 10 to 30 mins, Serves 6–8
Ingredients:
For the rhubarb and ginger
- 6 rhubarb sticks, sliced
- caster sugar (half the weight of the rhubarb)
- 1 orange, zest strips and juice
- 2 tbsp grenadine
- 125ml/4fl oz Madeira
- few pieces stem ginger, chopped
For the custard
- 150ml/5fl oz whole milk
- 150ml/5fl oz double cream
- 3 free-range egg yolks
- 1 tbsp cornflour
- 50g/1¾oz caster sugar
- 1 vanilla pod, split and seeds scraped
To serve
- 1 shop-bought Jamaican ginger cake, cut into 2cm/1in slices
- 200ml/7fl oz double cream, whipped
- 2 tbsp stem ginger syrup, to taste
- 50g/1¾oz toasted almonds
- 30g/1oz candied ginger pieces
Directions:
- To make the rhubarb and ginger, place the rhubarb, sugar, orange zest and juice, grenadine, Madeira and ginger in a container and leave to macerate overnight.
- Remove the rhubarb from the container and transfer the rest of the ingredients to a saucepan. Bring to the boil and then add the rhubarb back in. Turn the heat off and cover. Leave to cool as this will cook the rhubarb gently.
- To make the custard, mix the egg yolks, cornflour and sugar in a bowl. Heat the milk, cream and vanilla in a saucepan. Pour the hot milk mixture into the egg yolk mixture and whisk. Transfer back to the pan and stir constantly until thickened. Simmer for a few minutes to cook out the cornflour. Leave to cool.
- Layer alternative layers of ginger cake slices, rhubarb and custard into a trifle dish. Top with the whipped cream, drizzle of ginger, toasted almonds and flecks of ginger pieces.