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Rhubarb and Ginger Trifles

12 Gingernut (gingersnaps) biscuits
50ml Rhubarb Compote
450ml Extra Thick Double Cream (heavy)

Serves 4

Preparation: 3-4 Minutes                                                                   Cooking Time: 0 Minutes

  1. Put the ginger biscuits in a plastic bag and seal, bash the biscuits with a rolling pin until roughly crushed.

  2. Set aside two tablespoons of crushed biscuit and divide the rest among four glasses.

  3. Spoon the rhubarb compote on top of the biscuits and then top with cream.

  4. Place in the refrigerator and chill for 30 minutes.

  5. To serve top with crushed biscuits and serve immediately.

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