Showstopping BAKES & DESSERTS

Rhubarb and ginger trifle

Our Easter dessert is comforting in flavour, but spectacular in looks, and is sure to be a crowd-pleaser.

Serves 8 • Ready in 40 mins, plus chilling

For the poached rhubarb:

100g caster sugar
Zest and juice of 1 orange
50ml stem ginger syrup
500g rhubarb, trimmed weight, cut into 5cm batons

For the rest:

1 ginger loaf, approx 230g, cut into 6 slices
2 stem ginger balls, diced
500ml fresh custard
300ml double cream

To decorate:

Crushed ginger biscuits, optional

You will need:

18cm diameter trifle dish, approx 2.5 litres

1 For the rhubarb, place the sugar in a pan with 50ml water, the orange zest and juice, and the stem ginger syrup. Heat until the sugar is dissolved. Add the rhubarb and gently simmer for 5-10 mins, until the rhubarb is tender, but still holding its shape. Use a slotted spoon to remove the rhubarb and transfer to a bowl. Set aside 150ml juice and leave to cool.

2 Reduce the remaining juice in the pan until thick and syrupy. This will take about 5-10 mins.

3 Line the base of your trifle dish with the ginger loaf slices. Start around the edge and then fill in the middle. Pour over the reserved rhubarb juice then scatter over the diced stem ginger balls.

4 Layer up the rhubarb chunks and pour in any juices that gathered while it was cooling.

Pour the custard in an even layer then cover with cling film and place