Heat the oatmeal, ground ginger and
half the sugar in a non-stick frying pan
until the sugar starts to caramelise and
the oatmeal toasts, stirring often. Tip onto
non-stick baking paper to cool, then break
into crumbly nuggets. Make up to 2 days
ahead and keep in an airtight container.
Put the apples in a large saucepan, then
add the chopped ginger, 50ml water and
remaining caster sugar. Bring to a simmer,
then gently cook for about 7 mins, adding
the rhubarb halfway through, until both are
softened, but not mushy. Add more sugar
to taste, if you like, then leave to cool. Make
up to 1 day ahead and keep in the fridge.
Lightly whip the cream and fold half of
it into the custard. Line the base of a large
serving bowl with cake, sprinkle over the
wine, then spoon over the fruit, draining off
any excess juice. Add a layer of the oatmeal,
cover with the custard, then finish with the
rest of the cream, slivered ginger and oatmeal.
Best assembled shortly before serving. Each
element can be made the day before, then
layered up when ready to eat.