Rhubarb, apple & ginger crunch trifle

Name: Rhubarb, apple & ginger crunch trifle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: English, British, Scottish, European
Ingredients: 85 grams coarse oatmeal; 1 teaspoon ground ginger; 100 grams golden caster sugar; 3 Bramley apples (about 800g 1lb 12oz in total), peeled, cored and sliced into 2cm wedges); 2 balls ginger in syrup, 1 chopped, 1 slivered; 700 grams pink rhubarb, trimmed and cut into thumb-length pieces; 284 milliliters and 142ml pots double cream; 600 milliliters pot ready-made vanilla custard; 300 grams approx 11oz ginger cake (shop bought), thickly sliced; 1 Tbsp ginger wine

Rhubarb, apple & ginger crunch trifle

Rhubarb, apple & ginger crunch trifle requires approximately 30 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 480 calories, 3g of protein, and 14g of fat per serving. For $6.99 per serving, you get a dessert that serves 8. A couple people really liked this European dish. If you have ml pots double cream, pink rhubarb, ginger wine, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Mother's Day. If you like this recipe, you might also like recipes such as Strawberry-Rhubarb Trifle, Strawberry Rhubarb Trifle, and Pistachio Rhubarb Trifle.

Instructions

Heat the oatmeal, ground ginger and half the sugar in a non-stick frying pan until the sugar starts to caramelise and the oatmeal toasts, stirring often. Tip onto non-stick baking paper to cool, then break into crumbly nuggets. Make up to 2 days ahead and keep in an airtight container.

Ingredients you will need

Ginger Powder

Chicken Nuggets

Oatmeal

Sugar

Equipment you will use

Baking Paper

Frying Pan

Put the apples in a large saucepan, then add the chopped ginger, 50ml water and remaining caster sugar. Bring to a simmer, then gently cook for about 7 mins, adding the rhubarb halfway through, until both are softened, but not mushy.

Ingredients you will need

Caster Sugar

Rhubarb

Apple

Ginger

Water

Equipment you will use

Sauce Pan

Add more sugar to taste, if you like, then leave to cool. Make up to 1 day ahead and keep in the fridge.

Ingredients you will need

Sugar

Lightly whip the cream and fold half of it into the custard. Line the base of a large serving bowl with cake, sprinkle over the wine, then spoon over the fruit, draining off any excess juice.

Ingredients you will need

Custard

Cream

Fruit

Juice

Base

Wine

Equipment you will use

Bowl

Add a layer of the oatmeal, cover with the custard, then finish with the rest of the cream, slivered ginger and oatmeal. Best assembled shortly before serving. Each element can be made the day before, then layered up when ready to eat.

Ingredients you will need

Custard

Oatmeal

Ginger

Cream

Equipment

Ingredients

Servings:

85grams

coarse oatmeal 1teaspoon

ground ginger 100grams

golden caster sugar 3

Bramley apples (about 800g 1lb 12oz in total), peeled, cored and sliced into 2cm wedges)2balls

ginger in syrup, 1 chopped, 1 slivered 700grams

pink rhubarb, trimmed and cut into thumb-length pieces 284milliliters

and 142ml pots double cream 600milliliters

pot ready-made vanilla custard 300grams

approx 11oz ginger cake (shop bought), thickly sliced 1Tbsp

ginger wine

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Trifle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.