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Another rhubarb recipe: rhubarb and ginger wine trifle
Maybe it says something about me - 18 months publishing this blog and only two pudding recipes and both of them are for rhubarb. I must branch out.
This all started with my abject failure to bake a decent cake. Why can't I do it? Maybe it's my oven. Maybe it's the mixer. Maybe I'm just crap at baking. I tried to make a sponge at the weekend for M's 1st birthday - but what we got was more Victoria Biscuit than Victoria Sponge. OK, it wasn't that bad, but it was too dense and not well risen enough to serve.
Armed with a badly risen sponge cake and a pound or so of rhubarb, I thought of trifle. But I didn't think sherry was going to work here so went through the booze cupboard. Indeed, the booze cupboard is looking somewhat bare after a weekend of excess - the bottle count in the green box this morning was high (2 champagne, one sherry, 12 wine, too many beer bottles to count...). What goes with rhubarb? Well, ginger of course - and what better than a bottle of Stones Green Ginger Wine?
Ginger wine is something I usually reserve for a winter whisky mac, but I can tell you, it goes well in a rhubarb trifle!
Easy Rhubarb & Ginger Wine Trifles
(Serves 4)
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 (Stones or Crabbies)
1/2pt thick custard
4tsp Greek yoghurt
Pre-heat the oven to high (200degreesC). 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.
You can probably do it more attractively than me but I'm currently suffering from a missing fingertip on my left pinkie. Something to do with a sharp knife and all that weekend booze...
I'm a great believer in rhubarb & ginger combination, too :)
Oh, don't worry about the baking...when you can make a fabulous triffle,
does it really matter? This looks gorgeous...I have a thing for the
rhubarb and ginger combination...sweet, tart and spicy really make for a
great pudding. Thanks for this recipe!
Fab idea, Richard. I tend to have a stopre of ginger wine for making
whiskey macs over the cold months too. The bottle tends to get forgotten as
soon as the weather gets warm but this would be a fantastic way to use up
any dregs.
D'oh! I'm blaming the weekend's booze consumption for spelling 'trifle'
incorrectly throughout this post - now corrected!
Thanks for the comments all...
And I'm blaming last night's booze consumption plus the fact I have had
practically no sleep recently to explain the fact I don't remember making
my last two comments. Seriously- I came to the site tonight thinking '
wasn't there something I meant to post on Richard's blog?' Apparently
there was, and I already did. :s It's not the first time I've done that,
but given the relevance to your last comment, I felt I should 'fess up this
time.
Ros - at least it's better than blaming old age...
I was looking at my bank balance yesterday - that's it. No more mid-week
drinking. Apart from the open bottles that is ;)
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