Rhubarb ginger trifles

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 6

Time to make: 30 mins , plus 2 hrs chilling

Ingredients

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1 tablespoon gelatin
1 ⅓ cups boiling water
3 tablespoons ginger cordial syrup
6 sponge fingers, broken up
2 cups (250g) rhubarb, stewed with 2 tablespoons sugar and cooled
1 ½ cups low-fat plain yoghurt
½ cup vanilla yoghurt
1 tablespoon crystallised ginger, very finely chopped
1 teaspoon vanilla paste
To decorate
fresh mint
crystallised ginger, finely chopped
zest of lemon lemon of 1 lemon

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Instructions

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1 Dissolve the gelatin in boiling water. Stir in cordial and set aside to cool.

2 Place sponge in the base of the glasses. Spoon over the rhubarb. Once ginger jelly is cool, pour over the rhubarb and leave to set.

3 Mix the yoghurts, ginger and vanilla paste. Once jelly is set, spoon mix over the jelly. Chill.

4 Serve with fresh mint, lemon zest and chopped ginger.

Nutrition Info (per serve)

Calories 154 cal

Kilojoules 650 kJ

Protein 7 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 20 g

Dietary fibre 1 g

Sodium 70 mg

Calcium 250 mg

Iron 0.5 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.

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