Quick apple and rhubarb trifle

24 June 2016

A quick and easy trifle with Bramley apples and rhubarb.

Preparation time

10 minutes

Cooking time

15 minutes

Serves

6



Ingredients

  • 2 small Bramley apples, peeled, cored and chopped into 1cm pieces
  • 4 tbsp light soft brown sugar
  • Finely grated zest and juice of 1 lemon
  • 400g rhubarb, chopped into 2.5cm pieces
  • 1 large bell stem ginger, chopped
  • 2 tbsp stem ginger syrup
  • ½ Madeira cake (around 160g), chopped
  • 300ml ready-made vanilla custard
  • 75g Greek yogurt
  • 25g flaked almonds, toasted

Method

1. Put the chopped apples, 3tbsp sugar, lemon zest and juice in a pan. Bring to the boil and simmer gently for around 10-15min until soft and pulpy.

2. Put the rhubarb in a separate pan with the stem ginger, stem ginger syrup, 2tbsp water and remaining 1tbsp sugar. Cover and simmer for about 5 minutes.

3. Divide the poached rhubarb equally among six glasses. Do the same with the cake. Top with the Bramley sauce.

4. Mix together the custard and yogurt in a bowl and divide equally among each glass. Sprinkle over the toasted flaked almonds and tuck in straightaway.

Our thanks to Bramley apples for providing this recipe.

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