Quick Bramley and Rhubarb Trifle
Ingredients
- 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 ball stem ginger, chopped
- 2 tbsp stem ginger syrup
- 1/2 a vegetarian Madeira cake (around 160g), chopped
- 300ml ready-made vanilla custard
- 75g Greek yoghurt
- 25g flaked almonds, toasted
Method
- 1
Put the apples, 3 tbsp of the sugar, plus the lemon zest and juice in a pan. Bring to the boil and simmer gently for around 10-15 minutes until soft and pulpy.
- 2
Put the rhubarb in a separate pan with the stem ginger, stem ginger syrup, 2 tbsp water and remaining 1 tbsp sugar. Cover and simmer for about 5 minutes.
- 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 yoghurt in a bowl and divide equally among each glass. Sprinkle over the flaked almonds and tuck in!
PER SERVING: 14.9 FAT (Excluding extras)
Quick Bramley and Rhubarb Trifle was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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 ball stem ginger, chopped
- 2 tbsp stem ginger syrup
- 1/2 a vegetarian Madeira cake (around 160g), chopped
- 300ml ready-made vanilla custard
- 75g Greek yoghurt
- 25g flaked almonds, toasted
- 1
Put the apples, 3 tbsp of the sugar, plus the lemon zest and juice in a pan. Bring to the boil and simmer gently for around 10-15 minutes until soft and pulpy.
- 2
Put the rhubarb in a separate pan with the stem ginger, stem ginger syrup, 2 tbsp water and remaining 1 tbsp sugar. Cover and simmer for about 5 minutes.
- 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 yoghurt in a bowl and divide equally among each glass. Sprinkle over the flaked almonds and tuck in!
PER SERVING: 14.9 FAT (Excluding extras)
Quick Bramley and Rhubarb Trifle was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
