Quick Bramley Apple and Rhubarb Trifle

Quick Bramley Apple and Rhubarb Trifle

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Course: Dessert


Prep time


Cooking time




  • 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.

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