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