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Rhubarb, apple & ginger crunch trifle

Rhubarb, apple & ginger crunch trifle Recipe

  • 85g coarse oatmeal
  • 1 tsp ground ginger
  • 100g golden caster sugar
  • 3 Bramley apples (about 800g/1lb 12oz in total), peeled, cored and sliced into 2cm wedges)
  • 2 balls ginger in syrup, 1 chopped, 1 slivered
  • 700g pink rhubarb , trimmed and cut into thumb-length pieces
  • 284ml and 142ml pots double cream
  • 600ml pot ready-made vanilla custard
  • approx 300g/11oz ginger cake (shop bought), thickly sliced
  • 1 tbsp ginger wine
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