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Sunday 26 April 2015

Rhubarb and Ginger Trifles

This is a rhubarb recipe you can make with only two stalks of rhubarb and it will feed a family of four.  I usually have a pack of trifle sponges or some sponge fingers in my cupboard as I find that a trifle will stretch the most meagre of ingredients into a feast.

Rhubarb and Ginger Trifles
Serves 4

4 trifle sponges
2 tbsp Madeira, Sherry or orange juice
2 stalks of rhubarb
1 tbsp finely grated fresh ginger
1 tbsp caster sugar
250g ready made custard
150 ml double or whipping cream
20 g flaked almonds

  1. Chop the rhubarb into small pieces and place in a saucepan with the ginger and the sugar, heat gently until the juices run and the rhubarb is soft.  Put the rhubarb to one side to cool.
  2. Place one trifle sponge in the base of each of the ramekins, pour 1/2 a tbsp of Madeira, Sherry or orange juice over each one. 
  3. Divide the poached rhubarb between the ramkeins along with any of the remaining juices.
  4. Cover the rhubarb with custard.
  5. Whip the cream until it forms soft peaks, either pipe it on top or spoon it over the custard.
  6. Toast the flaked almonds in a dry pan until they start to turn golden, let them cool.  Just before serving sprinkle the flaked almonds over the top of the trifles.
I'm adding this simple recipe to the Great British Rhubarb Recipe Round-Up  Linky Party which Karen at Lavender and Lovage and I are hosting.  There are already an amazing number of fabulous rhubarb recipes on the Linky, but if you have any more then please add them to the Linky below.

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At 26 April 2015 at 22:18 , Blogger Heidi Roberts said...

What a great idea for a quick and easy pudding!

At 26 April 2015 at 22:46 , Blogger Unknown said...

ooh these look delicious! I love rhubarb -you've some interesting recipes linked up too!

At 27 April 2015 at 07:28 , Blogger Jean said...

Lovely recipe!
We love rhubarb and trifle in this house, and it would work well with the rhubarb compote I have in the larder. I might have to try this today !!

At 27 April 2015 at 08:09 , Blogger Keep Calm and Fanny On said...

Looks great, and I've got some sponge fingers to use too! Sooooooooooooo many lovely rhubarb recipes linked, fabulous!

At 27 April 2015 at 08:55 , Blogger Emma C said...

These sound utterly scrummy - rhubarb and ginger are my dream combo!

At 27 April 2015 at 17:20 , Blogger Karen S Booth said...

FABULOUS recipe Janice and such pretty photos too! Karen

At 30 April 2015 at 15:31 , Blogger The Baking Explorer said...

They look perfect and refreshing!

At 3 May 2015 at 16:32 , Blogger Sammie said...

I love the combo of Rhubarb & Ginger. Having it in a trifle makes the perfect pud. Thanks for a super recipe. Sammie


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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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