Name: Yorkshire Rhubarb Trifle
Yield: Serves 4
Ingredients: 25 g icing sugar; 200 ml double cream; 100 g broken pistachio nuts; 10 sticks of forced Yorkshire rhubarb; 100 ml water; 2 measures grenadine (optional); 4 pieces of parkin, or ginger cake; caster sugar; 2 measures green ginger wine; 3 leaves gelatine; 200 g soft dark brown sugar; 50 g black treacle; 200 g butter; 200 g golden syrup; 4 tsp ground ginger; 2 eggs, beaten; 150 g oats; 200 g self-raising flour; 65 g caster sugar; 4 egg yolks; 2 tsp ground mixed spice; 2 tsp ground nutmeg; 4 cm of root ginger; ½ vanilla pod, split; 250 ml milk; 50 g plain flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

10 sticks of forced Yorkshire rhubarb
100 ml water
caster sugar

Dessert

Method

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

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Yorkshire Rhubarb Trifle

Forced Yorkshire Rhubarb Trifle with Ginger Wine-soaked Parkin Crumbs

Ingredients

Method

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