These Rhubarb and Ginger Trifles are a really simple seasonal dessert. Soft spicy ginger cake is combined with rhubarb compote, custard and cream to make luscious individual creamy desserts that are so easy to make.
Why make Rhubarb and Ginger Trifles?
Rhubarb and ginger are a classic combination and the warmth of the sweet spicy ginger cake is the perfect foil for the sweet-sharp flavour of the rhubarb compote.
Trifle really is one of the easiest desserts to make. It’s basically an assembly of delicious ingredients that combine to make something even better.
Why make individual trifles?
You can make this trifle in a large bowl but it can look a bit messy when you serve it. I love how you can see all the layers of the trifle in an individual glass dish and every portion looks pretty right up until you mess it up with your spoon!
What ingredients do I need to make the individual Rhubarb and Ginger Trifles?
This is a very simple recipe that uses ingredients that are readily available. Here is what you will need:
- Rhubarb Compote
- Ginger Cake
- Preserved ginger in syrup
- Custard
- Cream
- Crystallised ginger (optional)
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What is rhubarb?
Rhubarb is a hardy perennial plant with pink, red or pale green stems and large green leaves. It’s easy to grow and if you’d like to more about growing rhubarb you can find out from the Royal Horticultural Society.
Rhubarb is actually a vegetable that is mainly served as a fruit. I know it seems strange but tomatoes are a fruit and we serve them as a vegetable, so it’s really not quite so strange after all! It has a tart flavour and is really too sharp to eat raw, but combine it with sugar and other ingredients and it has a delicious tangy taste that is ideal in desserts.
When is rhubarb in season?
Rhubarb is available from around February until June or July. The rhubarb available in February and March is forced, which means it has been grown in the dark. This gives the rhubarb stalks a pale pink colour and it is tender and sweet. Later rhubarb is grown outside and has thicker stems which can be anything from dark red to green.
What kind of ginger cake should I use?
You can use any kind of soft gingerbread or ginger cake. If I’m buying the cake I like to use the super sticky Jamaica Gingerbread as it has a good level of spice and is nice and soft to soak up all the flavours.
You can, of course, make your own gingerbread. This Gingerbread Traybake Cake is delicious and ideal for this recipe.
Can I use an alternative to ginger syrup to soak the cake?
I like to use the ginger syrup from the jar of preserved ginger to soak the ginger cake. However, there are lots of other ways to moisten the cake, orange juice is a great alternative. Or if you like to add alcohol to your trifle then you can use sherry, madeira or rum.
What is rhubarb compote?
Rhubarb compote or stewed rhubarb is simply rhubarb cooked gently with sugar. It’s incredibly easy to use in all sorts of desserts or to serve on by itself.
What is Custard?
Custard is a very British dessert, sometimes called Creme Anglaise. It is made with milk or cream, sugar a little flour, and egg yolks. My recipe for Easy Vanilla Custard Sauce is perfect for this.
In the UK we also have an egg-free version made with ‘custard powder’ which is basically coloured cornflour that you mix with sugar and milk to make a sweet sauce.
You can buy some really excellent chilled custards available from UK supermarkets, choose the best one you can afford. In the US you can use ready-made vanilla pudding as a substitute.
Custard is usually served warm as an accompaniment to warm desserts. However, in this case the custard is served cold.
What kind of custard should I use in trifle?
Sometimes I make my own custard but I often use the good quality chilled ready-made custard. All types of custard can be used to make trifle, it’s up to you how much time and budget you have available as well as your personal preference.
Can I use aerosol cream on top of the trifles?
If you don’t want to whip the cream, you can use aerosol cream also known as skooshy cream in Scotland! However, this kind of cream does not hold its shape for long, so only add the cream just before serving.
What alternative toppings can I use?
I use pieces of chopped crystallised ginger as a topping on Rhubarb and Ginger Trifle. But there are lots of other toppings that you can use. Here are some ideas:
- Flaked almonds bring a nice crunch to the trifle.
- Grated or flaked chocolate is always popular.
- Sprinkles are a classic topping, the more brightly coloured the better!
- Biscoff/Speculaas biscuits (cookies) crushed.
Why is there no jelly/jello in this trifle?
The first recipe for the ‘modern trifle’ is found in Hannah Glasse’s cookery book from 1747. A recipe for trifle also features in the first edition of Mrs Beeton’s Book of Household Management from 1861. Neither of these recipes includes jelly. At that time jelly was very much a dessert in its own right and usually set in fancy moulds.
My grandmother referred to trifle with jelly as a ‘children’s trifle’ and neither she nor my mother put jelly in trifles. I know that many adults enjoy the contrasting texture of jelly as part of the layers of the trifle and it’s easy to include it if that’s what you prefer.
Can I add jelly to my trifle?
If you want to add jelly to your trifle, then I suggest that you use raspberry or strawberry jelly. Make up the jelly according to the packet instructions and pour over the ginger cake and rhubarb then leave in the fridge to set before adding the custard and cream.
Can I make these trifles ahead of time?
You should make the trifles at least a few hours ahead of time as they will improve in flavour and texture. You can keep them in the fridge for up to day before serving which is really useful if you are entertaining family or friends.
The only thing to remember is to leave off the toppings which may go soft in the fridge. Add those just before serving.
Can I freeze Rhubarb and Ginger Trifles?
Unfortunately, these trifles don’t freeze. There are too many different elements and they would not freeze well.
Vegetarian
These trifles are suitable for vegetarians.
Gluten Free
The ginger cake contains wheat flour so is not suitable for a gluten free diet. You may be able to source a GF cake, please also check any other ingredients to ensure that they are suitable for your dietary requirements.
How should I serve Rhubarb and Ginger Trifles?
Because these trifles are individual they are really easy to serve. You can use any drinking glasses or glass dessert bowls to make the trifles. You can present the glasses just as they are or on pretty saucers. Long sundae spoons are useful for getting to the bottom of the glass too.
More Rhubarb Dessert Recipes
Check out this round-up of 30 Delicious Rhubarb Dessert Recipes for even more inspiration
More Trifle Recipes
- How to make Easy Blackberry & Apple Trifles
- Jamaica Ginger Cake and Pear Trifles
- Individal Raspberry Trifles
- Chocolate Cherry Trifle
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Rhubarb and Ginger Trifles
Ingredients
- 100 g (3½ oz) Ginger Cake
- 4 tbsp (4 tablespoon) ginger syrup (from preserved ginger) Sherry or orange juice
- 16 tbsp (16 tablespoon) Rhubarb Compote
- 300 ml (1 cups) custard
- 200 ml (0.6 cups) double or whipping cream
- 4 tsp chopped crystallised ginger
Instructions
- Make the rhubarb compote and leave to cool.
- Place 25 g of ginger cake (gingerbread) cut into small pieces in the base of each of the glasses.
- Pour 1 tbsp of ginger syrup into each glass.
- Put 4 tbsp of rhubarb compote into each glass.
- Divide the custard between the four glasses covering the rhubarb.
- Whip the cream until it forms soft peaks, and either pipe it on top or spoon it over the custard. Chill in the fridge for at least 3 hours.
- Add a few pieces of crystallised ginger to the top of each trifle before serving.
Notes
Nutrition
First published April 2015
Heidi Roberts says
What a great idea for a quick and easy pudding!
Nazima Pathan says
ooh these look delicious! I love rhubarb -you've some interesting recipes linked up too!
Jean says
Lovely recipe!
We love rhubarb and trifle in this house, and it would work well with the rhubarb compote I have in the larder. I might have to try this today !!
Keep Calm and Fanny On says
Looks great, and I've got some sponge fingers to use too! Sooooooooooooo many lovely rhubarb recipes linked, fabulous!
Emma Julia says
These sound utterly scrummy – rhubarb and ginger are my dream combo!
Karen S Booth says
FABULOUS recipe Janice and such pretty photos too! Karen
Kat BakingExplorer says
They look perfect and refreshing!
Sammie says
I love the combo of Rhubarb & Ginger. Having it in a trifle makes the perfect pud. Thanks for a super recipe. Sammie http://www.feastingisfun.com
Janice Pattie says
Hi Tamara
I do apologise, I seem to have missed that from the instructions. Add the ginger to the rhubarb before roasting it. I’ll update the recipe today. Thanks for letting me know. Best Wishes, Janice
Lesley says
One of my favourite flavour combinations is rhubarb and ginger so I had to try this trifle. It was absolutely delicious, I’ll be making these trifles again.
Cat says
My family absolutely loved these! The rhubarb and ginger goes so well together.
Janice Pattie says
It’s a great combination of flavours. Glad you enjoyed them.
Chloe says
I sent this one over to my dad with his rhubarb glut – I’ve only heard good things so far!
Janice Pattie says
Thanks. Nice to hear you shared with your Dad.
Sisley says
These went down like a house on fire! What a fabulous dessert!