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This recipe is classed as easy

Rating 3.24 / 5 (46 votes)

Prep time:
10 min
Cook time:
10 min

Diana Henry layers up sweet poached rhubarb with ginger and almond crumble and creamy yogurt in this easy trifle


1. Put the water in a pan with the sugar, stem ginger and its syrup. Bring to the boil, stirring a little to help the sugar dissolve, then simmer until the mixture is quite syrupy.

2. Add the sliced rhubarb, cover and cook on a very low heat until just tender, about 7 minutes. You don't want to stew the rhubarb, or let the pieces break up too much. Lift the rhubarb out with a slotted spoon onto a large plate - you want the fruit to cool down as quickly as possible and not continue to cook.

3. Meanwhile, roughly break up the ginger biscuits and toasted flaked almonds in a bag with a rolling pin and put in a bowl. Sprinkle the sherry over and mix in the almonds.

4. Whip the cream in a clean bowl then beat in the yogurt and icing sugar.

5. Layer the components up in a large glass bowl, or in small glasses, starting with rhubarb and finishing with some cream. (You'll probably only manage 2 layers of each).

6. Just before serving, sprinkle over some toasted flaked almonds, or, if you prefer, decorate with wafer thin slices of preserved ginger.


  • 125 ml water
  • 225 g caster sugar
  • 2 balls preserved stem ginger, finely chopped
  • 2 tbsp stem ginger syrup, from a jar of stem ginger in syrup
  • 900 g rhubarb, trimmed and sliced into 3cm pieces
  • 200 g ginger biscuits
  • 40 ml sherry
  • 50 g toasted blanched flaked almonds, plus more for decoration
  • 450 ml double cream
  • 6 tbsp Greek yogurt
  • 6 tbsp icing sugar, or to taste

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Latest Comment


Fabulous. Lots of rhubarb on the allotment so I'm always looking for new recipes and this was brilliant as dessert after roast lamb Easter lunch.

CarolD48198 CarolD48198  Posted 08 Apr 2012 6:27 PM