GLOBAL GAS / dessert

Rhubarb Ginger Custard Trifle

Name: Rhubarb Ginger Custard Trifle
Prep time: 20 min
Total time: 2 min
Yield: 6
Ingredients: 500 g rhubarb, cut into 2 cm pieces; 80 g caster sugar; 3 tbsp orange juice; 1 tsp ground ginger; 150 g ginger biscuits, roughly broken; 500 g ready-made vanilla custard; 250 ml double cream; 1 tbsp icing sugar

A layered rhubarb trifle with ginger biscuits, vanilla custard and whipped cream.

Ingredients

500 g rhubarb, cut into 2 cm pieces
80 g caster sugar
3 tbsp orange juice
1 tsp ground ginger
150 g ginger biscuits, roughly broken
500 g ready-made vanilla custard
250 ml double cream
1 tbsp icing sugar

Method

Heat the oven to 180°C, 160°C fan. Put the rhubarb in a baking dish with the caster sugar, orange juice and ginger.
Cover and bake for 20–25 minutes until tender. Leave to cool for 30 minutes.
Layer the biscuits, rhubarb and custard in a serving bowl, including a little of the rhubarb juice.
Whisk the cream with the icing sugar to soft peaks and spread over the custard.
Chill for 1 hour 30 minutes before serving.

Keep a few biscuit pieces aside to scatter over the cream at serving time.

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