I am giving this traditional English dessert a makeover with sweet and sour rhubarb compote and sweet and crunchy ginger biscuits. A sweet treat for your family at any time of the day.

These stunning little pots of trifle will bring joy to your next picnic. They are easy to carry and just packed with flavour, yummy!


  • 500g rhubarb and 2 Granny Smith apples, roughly chopped
  • 4 tablespoons sugar
  • 2 tablespoons water
  • 1/2 teaspoon lemon juice
  • 250g ginger nut biscuits
  • 400ml vanilla custard
  • 250ml whipping cream

Method for the Rhubarb Compote

  • Put the rhubarb and the Granny Smith apples in a sauce pan with the 4 tablespoons of sugar and 2 tablespoons of water. Cover the pan with a lid and cook for 5 to 6 minutes, or until the fruit has just collapsed. Add the lemon juice.
  • Let the mixture cook for a few more minutes until the sauce thickens and releases the bright red colour. Remove from the heat and set aside to cool.
  • Meanwhile crush the ginger nut biscuits to coarse crumbs.

Ingredients for the Custard

  • 600ml whole milk
  • 4 large free range egg yolks
  • 1 teaspoon vanilla essence
  • 4 tablespoons caster sugar

Method for the Custard

  • Pour the milk into a medium size pan on low heat and add the vanilla essence.
  • Bring the milk to the boil and remove from the heat.
  • In a large mixing bowl, whisk the egg yolks with the sugar.
  • Gradually add the warm milk to the egg yolk mixture, whisking well.
  • Pour the mixture back into the pan and cook gently on a low heat for 10 minutes or until the mixture thickens, whisk continuously.
  • Once done strain the mixture and let it cool until you are ready to assemble your trifles.

Method for the Trifle

  • Divide 1/2 of the biscuits between 4 or 6 glasses or jars. Top with half of the rhubarb compote and press down with a spoon.
  • Divide the custard equally between the glasses. Top with the remaining ginger crumbs followed by the remaining rhubarb compote. Press down again. Then chill for one hour.
  • Whisk the whipping cream with 2 tablespoons of powdered sugar and a teaspoon of vanilla essence until it forms a soft cloud. Divide the cream between the trifles.
  • Sprinkle with the remaining ginger crumbs over the top of each trifle.


  • For this recipe I like my custard more runny.
  • Trifles in a pot make a really nice present for your friends.
  • I like to assemble these trifles an hour before serving. If you make them the day before the ginger biscuits become too soggy and lose their crunch completely.

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