Preparation time: 15 minutes + cooling time
Cooking time: 10 minutes
Tip: To create less serves, simply halve the 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 (60ml) Cointreau (optional)
¼ cup flaked almonds, toasted
For the stewed rhubarb, combine rhubarb, 250g strawberries and two 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 one 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 one 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 one teaspoon of Cointreau over the brioche. To serve, place a final dollop of yoghurt on top and sprinkle over the flaked almonds.