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