|Preparation time: 10 minutes|
|Cooking time: 15 minutes|
2 small Bramley apples, peeled, cored and chopped into 1cm pieces
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.