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Rhubarb Strawberry and Ginger Trifle

RHUBARB, STRAWBERRY AND GINGER TRIFLES

With Christmas just around the corner, there’s no better time to try these individual gingerbread trifles, created by the Adelaide Central Market!

Preparation time: 15 minutes + cooling time
Cooking time: 10 minutes
Serves: 6

INGREDIENTS

300g rhubarb, cut into 2 cm chunks
375g strawberries, hulled and halved
¼ cup (60ml) ginger cordial
200g box gingerbread babies (eg. Perryman’s), reserving 16 and roughly chopping 100g
700g thick vanilla yoghurt
200g brioche, cut into cubes
¼ cup flaked almonds, toasted

METHOD

For the stewed rhubarb, combine rhubarb, 250g strawberries and 2 tablespoons ginger cordial together in a medium mixing bowl, tossing until well coated. Heat a frying pan over medium heat. Add rhubarb mixture, cover and cook for 2-3 minutes, before stirring gently. Cover and cook for a further 2-3 minutes or until rhubarb softens and collapses. Remove from heat and allow to cool completely.

To assemble trifles, evenly divide half of the cooled rhubarb between six tumblers, spooning roughly 1 tablespoon into the bottom of each tumbler. Repeat process with yoghurt, placing a third on top of the rhubarb. Evenly divide half the brioche between the tumblers, placing on top of the yoghurt. Drizzle 1 teaspoon of Cointreau over the brioche, in each glass and evenly divide chopped gingerbread, sprinkling on top of the brioche. Repeat this process with remaining rhubarb and a third of the yoghurt, creating two layers of each component.

To finish, place 4 gingerbread babies around the top of each tumbler, with a half strawberry placed between each one. Evenly divide remaining brioche between the tumblers, placing in the centre. Drizzle 1 teaspoon of Cointreau over the brioche. To serve, place a final dollop of yoghurt on top and sprinkle over the flaked almonds.

For more Adelaide Central Market recipes: 

adelaidecentralmarket.com.au

 

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