Preparation time: 15 minutes + cooling time
Cooking time: 10 minutes
Serves: 6
INGREDIENTS
300g rhubarb, cut into 2 cm chunks
375g strawberries, hulled and halved
¼ cup (60ml) ginger cordial
200g box gingerbread babies (eg. Perryman’s), reserving 16 and roughly chopping 100g
700g thick vanilla yoghurt
200g brioche, cut into cubes
¼ cup flaked almonds, toasted
METHOD
For the stewed rhubarb, combine rhubarb, 250g strawberries and 2 tablespoons ginger cordial together in a medium mixing bowl, tossing until well coated. Heat a frying pan over medium heat. Add rhubarb mixture, cover and cook for 2-3 minutes, before stirring gently. Cover and cook for a further 2-3 minutes or until rhubarb softens and collapses. Remove from heat and allow to cool completely.
To assemble trifles, evenly divide half of the cooled rhubarb between six tumblers, spooning roughly 1 tablespoon into the bottom of each tumbler. Repeat process with yoghurt, placing a third on top of the rhubarb. Evenly divide half the brioche between the tumblers, placing on top of the yoghurt. Drizzle 1 teaspoon of Cointreau over the brioche, in each glass and evenly divide chopped gingerbread, sprinkling on top of the brioche. Repeat this process with remaining rhubarb and a third of the yoghurt, creating two layers of each component.
To finish, place 4 gingerbread babies around the top of each tumbler, with a half strawberry placed between each one. Evenly divide remaining brioche between the tumblers, placing in the centre. Drizzle 1 teaspoon of Cointreau over the brioche. To serve, place a final dollop of yoghurt on top and sprinkle over the flaked almonds.
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