Quick Bramley Apple and Rhubarb TrifleCourse: Dessert
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
- 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.
- 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.
- Divide the poached rhubarb equally among six glasses. Do the same with the cake. Top with the Bramley sauce.
- 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.