- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 35 minutes
- Effort: hard
For the rhubarb jelly
- 500 g forced rhubarb
- 200 ml water
- 125 g caster sugar
- 30 g fresh ginger, peeled
- 1 1/3 leaves gelatine
For the roasted rhubarb
- 200 g forced rhubarb, cut into 2cm pieces
- 75 g caster sugar
- 30 g fresh ginger, peeled and grated
For the custard
- 300 ml single cream
- 30 g fresh ginger, roughly chopped
- 60 g caster sugar
- 5 egg yolks
- 2 tbsp cornflour
For the crumble
- 100 g plain flour
- 100 g salted butter
- 100 g demerara sugar
- 50 g caster sugar
- 50 g oats
For the ginger cream
- 250 ml double cream
- 1 preserved stem ginger, finely chopped, plus 10ml of syrup from the jar
1. For the rhubarb jelly: put the rhubarb, water, sugar and ginger to a saucepan. Bring to a simmer and cook for 15 minutes.
2. Pass the juice though a sieve and measure how much you have. Soak the gelatine required in a bowl of cold water for 5 minutes. Return the rhubarb liquid to the pan and heat it. Remove from the hob and add the gelatine to the hot liquid.
3. Pour the liquid into 4 serving dishes (preferably old-fashioned glass trifle glasses). Leave to set in the fridge.
4. For the roasted rhubarb: preheat the oven to 220C/200C fan/gas 7 and lay the rhubarb on a baking tray with sides.
5. Sprinkle over the sugar and ginger and splash with a little water. Cook until tender, but with a bit of bite (about 10-12 minutes).
5. Leave the rhubarb to cool in the tray.
6. Top the jelly with a layer of the cooled rhubarb.
7. For the custard: bring the cream and ginger to a boil in a saucepan and then reduce to a simmer. Whisk the sugar, egg yolks and cornflour together in a bowl.
8. Pour the simmering cream, a little at a time, into the egg mixture, whisking to combine. Return the custard to the pan and cook over a low heat until it thickens.
9. Strain the custard through a fine metal sieve into a clean pan. Put a layer of cling film over the custard, touching the surface, so no skin forms and leave to cool. When the custard is cold, pipe it onto the rhubarb in the moulds.
10. For the crumble: preheat the oven to 150C/130C fan/gas 2. Mix everything together in a food processor until it resembles breadcrumbs and scatter onto a baking tray lined with baking paper.
12. Bake the crumble mixture for 40 minutes. Remove it from the oven and cool. Crumble it up with your hands and reserve until you are ready to serve.
13. For the ginger cream: whisk the cream in a bowl until soft peaks form when the whisk is removed and then stir in the stem ginger, ginger syrup and some of the crumble mix.
14. To serve, top the trifle with the cream and scatter the remaining crumble mixture over.
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