So, today, we have a traditional British dessert trifle recipe with a slight twist that ginger is used as a flavouring (ginger and rhubarb go brilliantly together). If you are looking for something a little different as an Easter dessert, then why not give this recipe a go?
Rhubarb and Ginger TriflesServes: 4
Ingredients:12 gingernut biscuits
50ml (1/4 cup) rhubarb compote
450ml (2 cups, scant) thick double cream
Method:Place the ginger biscuits in a plastic bag and beat with a rolling pin to crush. Reserve 2 tbsp of the biscuits and divide the remainder between stemmed serving glasses.
Spoon the rhubarb compote on top of the biscuits then top with the cream. Transfer to the refrigerator and chill for 30 minutes.
When ready to serve, sprinkle the reserved ginger biscuit crumbs over the top and bring to the table.