Quick Bramley and Rhubarb Trifle

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 0 Reviews

Recipe by Cook Vegetarian
Serves 6
Ready in 15 to 30 mins

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

Nutritional Information:
Per serving
Calories: 312
Fat: 14.9g

How To Cook

  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!
    5. www.bramleyapples.co.uk
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Quick Bramley and Rhubarb Trifle
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 15 to 30 mins
    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
    How to Cook
  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!
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