Rhubarb, apple & ginger crunch trifle

Rhubarb, apple & ginger crunch trifle

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(2 ratings)

Prep: 20 mins Cook: 10 mins


Serves 8
Try making double the amount of fruit and oatmeal, and serving for breakfast with yogurt

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal634
  • fat40g
  • saturates22g
  • carbs67g
  • sugars48g
  • fibre4g
  • protein7g
  • salt0.53g


  • 85g coarse oatmeal
  • 1 tsp ground ginger
  • 100g golden caster sugar
  • 3 Bramley apples (about 800g/1lb 12oz in total), peeled, cored and sliced into 2cm wedges)
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 2 balls ginger in syrup, 1 chopped, 1 slivered



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 700g pink rhubarb, trimmed and cut into thumb-length pieces



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 284ml and 142ml pots double cream
  • 600ml pot ready-made vanilla custard
  • approx 300g/11oz ginger cake (shop bought), thickly sliced
  • 1 tbsp ginger wine


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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15th Apr, 2017
Lovely flavours and it all works well together, the apples took about 30 mins to soften properly though so my rhubarb had mushed (technical term) by then. Still delicious!
1st Jul, 2010
Sounds lovley cant wait to hopefully make it
lkrc87's picture
16th May, 2008
I did a few things to make this different to the recipe, firstly I didn't use ready made custard, I made my own, I didn't fold the cream into the custard, I put the cream on top of the custard (I just used 142ml to cut down on calories), I didn't use ginger wine or the ginger on top and I didn't make the crunch stuff, mainly because I didn't have the ingredients. But despite all those differences it was still gorgeous, I don't really like rhubarb but I definitely liked this
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