Sunday 17 March 2013

Rhubarb and Ginger Trifles Recipe

As I have mentioned once or twice on this Blog before, I love rhubarb and a trifle is one of the classic ways of presenting this fruit.

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 Trifles

Serves: 4
Rhubarb and Ginger Trifles, Rhubarb compote mixed with ginger nuts and served in glasses topped with cream


12 gingernut biscuits
50ml (1/4 cup) rhubarb compote
450ml (2 cups, scant) thick double cream


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.

For more rhubarb-based recipes, please visit the Celtnet Rhubarb information and Recipes page.

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