Rhubarb custard trifle

Serves: 6

Time to make: 30 mins , plus rhubarb cooling

Hands-on time: 5 mins

Ingredients

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400g rhubarb, sliced (about 4 cups)

1 orange, zest and juice

¼ cup soft brown sugarlight brown cane sugarX

1 teaspoon ground ginger or cinnamon

1 quantity vanilla custard, heated

1 cup reduced-fat Greek yoghurt

½ cup frozen raspberries, defrosted

8 sponge fingers, broken up

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Instructions

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1 Preheat oven to 190°C. Place rhubarb in dish with orange juice, half the zest, sugar and ginger. Cover tightly with tinfoil and cook for 25 minutes until tender. Leave to cool.

2 To assemble trifle, mix cooled rhubarb with custard and yoghurt and three-quarters of the raspberries.

3 Spoon some rhubarb custard into each serving dish. Add some sponge fingers to each. Top with remaining rhubarb custard. Chill well before serving. Decorate with reserved raspberries and remaining orange zest.

Nutrition Info (per serve)

Calories 170 cal

Kilojoules 710 kJ

Protein 7 g

Total fat 4 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 20 g

Dietary fibre 2 g

Sodium 60 mg

Calcium 260 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.