Poached hubarb with ginger on rum soaked ginger cake. Topped with fresh custard and mascarpone, sprinkled with chopped stem ginger.
What makes it the ultimate summer Seriously From Waitrose dessert?
Rhubarb is often an underestimated ingredient and it is good to have a recipe that goes beyond rhubarb crumble. It also looks attractive and tastes seriously divine!
Fresh custard made with double cream and vanilla pod
Split cake and spread with rhubarb jam. Soak with dark rum.
Place poached rhubarb on top of cakewith a liitle of the poaching liquid.
Make custard and mix with Mascarpone.
Sprinkle with chopped stem ginger.
Quantity of ingredients depends on portion size. Can be made as one large trifle or individual trifles.