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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