Christmas

Rhubarb ginger trifles

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

Photographer: Devin Hart

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 6

Time to make: 30 mins , plus 2 hrs chilling

Ingredients

More weights & measures

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 154cal

Kilojoules 650kJ

Protein 7g

Total fat 2g

–Saturated fat 1g

Carbohydrates 25g

–Sugars 20g

Dietary fibre 1g

Sodium 70mg

Calcium 250mg

Iron 0.5mg

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT