Yorkshire Rhubarb Trifle

Forced Yorkshire Rhubarb Trifle with Ginger Wine-soaked Parkin Crumbs


Preparation info

  • Serves


    • Difficulty


Appears in

On The Menu: Seasonal Recipes for a Culinary Life

On The Menu

By James Mackenzie

Published 2011

  • About

People love a good old trifle. I’ve given this a twist by using parkin as the sponge, which is a Yorkshire spiced ginger cake traditionally served on bonfire night, and then added green ginger wine instead of sherry, not forgetting the main event of poached tender pink forced rhubarb.


  • 10 sticks of forced Yorkshire rhubarb
  • 100 ml water
  • caster sugar
  • 2 measures grenadine (optional)
  • 4 pieces of parkin, or ginger cake
  • 2 measures green ginger wine
  • 3 leaves gelatine


    Pre-heat the oven to 160°C/gas mark 3.

    To make the parkin, heat the golden syrup, butter, treacle and sugar in a large saucepan, then add the flour, oats, eggs, spices and mix. Pour into a greaseproof-lined shallow baking tray and cook at 160°C/gas mark 3 for 10-12 minutes. Remove from oven and cool in tray.

    If you don’t want to make the parkin you could use some bought ginger cake as an alternative.

    Cut the forced rhubarb into 5cm pieces and place in a deep baking tray. Pour approximately 100 ml of water over the top and sprinkle with caster sugar, then pour the grenadine (if using) over and cover with tin foil. Bake in the oven at 160°C/gas mark 3 for about 10-15 minutes until just poached. Remove from the oven and cool, leaving the rhubarb in the poaching liquor. When the rhubarb has cooled, pour off half of the poaching liquid into a saucepan and reduce to a syrup, then cool.

    To make the custard, whisk the egg yolks and sugar together, and add the flour and whisk. Bring the milk to the boil with the vanilla and ginger, and pour over the egg mix. Whisk and return to the pan, cook over a moderate heat for about 5 minutes constantly stirring with a wooden spoon. Pour the cooked custard mix into a bowl and cover with cling film to prevent a skin forming, and cool in the fridge.

    To make the chantilly cream, whip the double cream, icing sugar and the vanilla seeds to soft peak.

    To make the trifles, crumble some parkin into the bottom of an individual serving glass (or you could make one large one). Pour on some green ginger wine - as much as is desired! Soak the gelatine leaves in cold water for a few minutes, then squeeze them out and melt in a pan. Stir into the poached rhubarb and liquor, and set in the fridge at least 30 minutes. Remove once set and spoon in the custard, and then spoon or pipe some of the cream on top. Finish with the rhubarb syrup, pistachio nuts and a dusting of icing sugar.

    Part of