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
Peel and chop the rhubarb into a saucepan.
Add the water, brandy, cinnamon and brown sugar and simmer for 15 minutes. Cool.
Take four sundae dishes and place a plum in the base of each.
Pour the sherry into a shallow bowl or plate.
Dip four biscuits one by one into the sherry and quickly break one into each sundae dish.
Add a tablespoon of soya yoghurt into each dish.
Divide the rhubarb mixture between the sundae dishes.
Dip the remaining four biscuits one by one into the sherry and then add to each a sundae dish.
Top with soya yoghurt, chill and serve.
Vegans Can't Eat Anything!
Reprinted with permission from the author, Catherine Greenall.
Photograph © Catherine Greenall.