Yorkshire Rhubarb Trifle

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

Forced Yorkshire Rhubarb Trifle with Ginger Wine-soaked Parkin Crumbs

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