Rhubarb & Ginger Trifle

Rhubarb and 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.