Name: Rhubarb and ginger trifle recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves: 6
Cuisine: British
Ingredients: 700g(1½ lb) rhubarb, trimmed; 100g (4oz) plus 1tbsp (15ml) caster sugar; 2tbsp (30ml) custard powder; 400ml (¾ pt) full-cream milk; 5tbsp rhubarb and ginger conserve; 225g (8oz) Madeira cake, sliced into 6 slices; 45ml (3tbsp) ginger wine or sweet sherry; 450ml (¾ pt) double cream; 25g (1oz) flaked almonds, toasted

By GoodtoKnow

published 21 July 2009

in Recipes

Use Madeira cake as the base for this classic sherry trifle recipe which also uses fresh rhubarb, sweet sherry and almonds.

Ingredients

700g(1½ lb) rhubarb, trimmed
100g (4oz) plus 1tbsp (15ml) caster sugar
2tbsp (30ml) custard powder
400ml (¾ pt) full-cream milk
5tbsp rhubarb and ginger conserve
225g (8oz) Madeira cake, sliced into 6 slices
45ml (3tbsp) ginger wine or sweet sherry
450ml (¾ pt) double cream
25g (1oz) flaked almonds, toasted

WEIGHT CONVERTER

I want to convert...

grams

cups

Method

Cut the rhubarb into 5cm / 1in lengths, place in a pan with the sugar and 2tbsp water. Cover and slowly bring to the boil. Simmer for 5 mins or until just tender. Leave to cool.
Make the custard: mix together the custard powder, caster sugar and 30ml (2tbsp) of the milk to a smooth paste. Heat the remaining milk in a non-stick pan, until almost boiling. Pour the hot milk onto the custard paste, then return to the rinsed out pan. Gently heat, stirring all the time until the custard boils and thickens. Cook over a gentle heat for 1 min. Remove from the heat, transfer to a jug and cover the surface tightly with clear film then leave to cool slightly.
Spread the jam generously on each slice of cake, then cut each in half. Arrange the sponge on the bottom of six glass dishes. Sprinkle over the ginger wine, then divide the rhubarb between the glasses. Pour over the custard and chill for 30 mins.
Use an electric whisk to whip the cream until it forms soft peaks, heap the cream over the custard, then scatter over the almonds before serving.

Top Tip for making Rhubarb and ginger trifle

As rhubarb is acidic, avoid cooking it in aluminum, copper, or iron pans that react - the rhubarb turns brownish and the pan discolors. Cook it in coated or glass baking pans.

Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for parents. At GoodtoKnow, our mission is 'simple': we're trying to make sense of parenthood. On the site, you'll find everything you need for a happy, healthy family life. Our huge archive of content includes more than 18,000 articles and 1,500 how-to videos. These include expert-backed advice features on parenting, dealing with relationship changes after having a baby, self-care for mums and managing your family finances. We also feature tried-and-tested product reviews and buying recommendations for every stage of family life - from prams and Moses baskets to birthday gifts and top toys.