Showstopping PUDDINGS

Treat your guests to one of these sensational prepare-ahead desserts at your next gettogether

- ROSE FOOKS

RHUBARB AND GINGER TRIFLE 
Comforting in flavour and spectacular in looks, this updated classic will be a hit with the family.

SERVES 8
PREP 30 MINS,PLUS CHILLING
COOK 10-20 MINS

PER SERVING
448 cals, 25g fat, 14g sat fat, 51g carbs

INGREDIENTS:

1 The day before serving, put the sugar in a medium pan with 50ml water, the orange zest and juice, and the stem ginger syrup. Heat until the sugar has dissolved. Add the rhubarb and gently simmer for 5-10 mins, until it is tender but still holding its shape. Use a slotted spoon to remove the rhubarb and transfer to a bowl. Set aside 150ml juice to cool.

2 Reduce the remaining juice in the pan until thick and syrupy – about 5-10 mins. 

3 Line the base of the trifle dish with the ginger loaf slices, starting at the edge, then fill in the middle. Pour over the cooled rhubarb juice, then scatter with the diced stem ginger.

4 Layer the rhubarb chunks and any other juices with the custard in an even layer, then cover with cling film and place in the fridge to firm up for at least 1 hr.

5 Remove the trifle from the fridge around 30 mins before you want to serve. Lightly whip the cream, ripple two-thirds of the cooled rhubarb syrup through it and spoon generously on top of the custard. Drizzle with the remaining rhubarb syrup and scatter over the crushed ginger biscuits.