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

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


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