Quick Bramley Apple and Rhubarb Trifle
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Preparation time: 10 minutes |
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Cooking time: 15 minutes |
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Serves:6 |
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Ingredients |
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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 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 5min.
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.
