Reprinted with permission from the author, Catherine Greenall.Read/Write Reviews
Rhubarb, Ginger and Plum Trifle
Peel and chop the rhubarb into a saucepan.
Add the water, brandy, cinnamon and brown sugar and simmer for 15 minutes. Cool.
Take four sundae dishes and place a plum in the base of each.
Pour the sherry into a shallow bowl or plate.
Dip four biscuits one by one into the sherry and quickly break one into each sundae dish.
Add a tablespoon of soya yoghurt into each dish.
Divide the rhubarb mixture between the sundae dishes.
Dip the remaining four biscuits one by one into the sherry and then add to each a sundae dish.
Top with soya yoghurt, chill and serve.
Copyright© 2009 by Wanda Embar. All Rights