Yorkshire rhubarb trifle with rum-soaked parkin
- April 2013
- Serves 6
- takes 40 minutes to make, 1 hour to cook, plus chilling
Rhubarb and ginger make a classic pairing in this creamy, boozy Yorkshire-inspired trifle recipe.
- 54.2g (32.5g saturated)
- 77.7g (57.3g sugars)
You’ll have some parkin leftover, but it freezes well and it will keep, wrapped in cling film, in an airtight container for 3 days. It’s great sliced with a cuppa.
Make the parkin and chill for 1-2 days or freeze. Poach the rhubarb and leave in its juice for 1-2 days. The custard (minus the whipped cream) will also sit in the fridge overnight.
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