Rhubarb, Ginger and Plum Trifle

  • Servings : 4

English trifle originated in the 1700s as a way of using up stale cake, which is soaked in sherry and layered with fruit, custard and whipped cream.


  • 2 sticks of rhubarb
  • 50ml brandy
  • 50ml water
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 8 vegan ginger biscuits
  • 200ml soya yoghurt


Step 1

Peel and chop the rhubarb into a saucepan.

Step 2

Add the water, brandy, cinnamon and brown sugar and simmer for 15 minutes. Cool.

Step 3

Take four sundae dishes and place a plum in the base of each.

Step 4

Pour the sherry into a shallow bowl or plate.

Step 5

Dip four biscuits one by one into the sherry and quickly break one into each sundae dish.

Step 6

Add a tablespoon of soya yoghurt into each dish.

Step 7

Divide the rhubarb mixture between the sundae dishes.

Step 8

Dip the remaining four biscuits one by one into the sherry and then add to each a sundae dish.

Step 9

Top with soya yoghurt, chill and serve.

Recipe Source: Vegans Can't Eat Anything!
Reprinted with permission from the author, Catherine Greenall.
Photograph © Catherine Greenall.

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