Rhubarb and Ginger Trifle

Diana Henry layers up sweet poached rhubarb with ginger and almond crumble and creamy yogurt in this easy trifle
By Diana Henry
Rhubarb and Ginger Trifle
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 125 ml water
  • 225 g caster sugar
  • 2 balls preserved stem ginger, finely chopped
  • 2 tbsp stem ginger syrup, from a jar of stem ginger in syrup
  • 900 g rhubarb, trimmed and sliced into 3cm pieces
  • 200 g ginger biscuits
  • 40 ml sherry
  • 50 g toasted blanched flaked almonds, plus more for decoration
  • 450 ml double cream
  • 6 tbsp Greek yogurt
  • 6 tbsp icing sugar, or to taste


1. Put the water in a pan with the sugar, stem ginger and its syrup. Bring to the boil, stirring a little to help the sugar dissolve, then simmer until the mixture is quite syrupy.

2. Add the sliced rhubarb, cover and cook on a very low heat until just tender, about 7 minutes. You don't want to stew the rhubarb, or let the pieces break up too much. Lift the rhubarb out with a slotted spoon onto a large plate - you want the fruit to cool down as quickly as possible and not continue to cook.

3. Meanwhile, roughly break up the ginger biscuits and toasted flaked almonds in a bag with a rolling pin and put in a bowl. Sprinkle the sherry over and mix in the almonds.

4. Whip the cream in a clean bowl then beat in the yogurt and icing sugar.

5. Layer the components up in a large glass bowl, or in small glasses, starting with rhubarb and finishing with some cream. (You'll probably only manage 2 layers of each).

6. Just before serving, sprinkle over some toasted flaked almonds, or, if you prefer, decorate with wafer thin slices of preserved ginger.

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