Easy Rhubarb & Ginger Wine Trifles Recipe

Gifts Ideas Liqueurs Whisky Wines Other Spirits Oils Vinegars Fill a Bottle Build a Box Other Products Miniatures Corporate Gifts Wedding Gifts Hampers Gift Vouchers All Products

Easy Rhubarb & Ginger Wine Trifles

Tags
Rhubarb Ginger Wine Trifle Spring Pudding

(Serves 4)

Ingredients
1lb rhubarb (trimmed weight) cut into 1" lengths
2dsp vanilla sugar (or regular caster sugar)
1/2 layer of sponge cake
8 tbsp Ginger Wine
1/2pt thick custard
4tsp Greek yoghurt

Method
Pre-heat the oven to high (200C).
Put the rhubarb into a roasting tin and sprinkle with the sugar.
Roast for 20 minutes, turning over half way through.
Allow to cool.

Cut the cake into 1cm cubes and place in 4 large wine glasses.
Sprinkle evenly with half the ginger wine.
Top with the cooled rhubarb. Sprinkle with the remaining wine.
Top with the custard and refigerate.
Plop the yoghurt on top before serving.

Enjoy!

I want to print this Recipe

I want to tell a friend about this

Share this Recipe