Rhubarb and Ginger Trifles

Rhubarb and Ginger Trifles

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To serve – 4

Preparation time – 3-4 minutes
Cooking time – 0 minutes

Choose a good quality jar of rhubarb compote with large chunky pieces of fruit.

Nutritional count per serving
Energy 695kcal/2874kj; Protein 3.6g; Carbohydrate 27.1g of which sugars 14.1g; Fat 64.3g of which saturates 39.4g; Cholesterol 154mg; Calcium 98 mg: Fibre 0.6g; Sodium 124mg.


12 gingernut biscuits 50 ml /2 fl oz rhubarb compote 450 ml/ ¾ pint extra thick double cream


  1. Put the ginger biscuits in a plastic bag and seal. Bash the biscuits with a rolling pin until roughly crushed.
  2. Set aside two tablespoons of crushed biscuits and divide the rest among four glasses.
  3. Spoon the rhubarb compote on top of the crushed biscuits, then top with the cream.
  4. Place in refrigerator and chill for about 30 minutes.
  5. To serve, sprinkle the reserved crushed biscuits over the trifles and serve immediately.

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