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Quick apple and rhubarb trifle

24 June 2016

A quick and easy trifle recipe made with Bramley apples and rhubarb.

Apple and rhubarb trifle
Apple and rhubarb trifle

Preparation time

10 minutes

Cooking time

15 minutes




  • 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


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.

Get more ideas for quick and easy desserts, or try one of these other tasty apple recipes


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.