Rhubarb, strawberry and gingerbread trifles


  • 300g rhubarb, cut into 2cm chunks
  • 375g strawberries, hulled, halved
  • ¼ cup (60ml) ginger cordial
  • 200g small gingerbread men (see notes)
  • 700g thick vanilla yoghurt
  • 200g brioche, cut into cubes
  • ¼ cup (60ml) Cointreau (optional)
  • ¼ cup flaked almonds, toasted


  • 1

    For the stewed rhubarb, combine rhubarb, 250g strawberries and 2 tablespoons ginger cordial together in a medium bowl, tossing until well coated.

  • 2

    Heat a frying pan over medium heat. Add rhubarb mixture. Cover and cook for 2 to 3 minutes, before stirring gently. Cover and cook for a further 2 to 3 minutes or until rhubarb softens and collapses. Remove from heat and allow to cool completely.

  • 3

    To assemble the trifles, reserve 24 gingerbread babies and roughly chop the remaining. Evenly divide half of the cooled rhubarb mixture among six serving glasses, spooning roughly 1 tablespoon into the bottom of each glass. Top evenly with 1/3 of the yoghurt. Evenly divide half of the brioche among the glasses, placing on top of the yoghurt. Drizzle each with 1 teaspoon of the Cointreau and top with the chopped gingerbread. Repeat layering with remaining rhubarb and half of the remaining yoghurt.

  • 4

    To finish, place 4 gingerbread babies around the top of each tumbler, with a strawberry half placed between each one. Evenly divide remaining brioche among glasses and drizzle each with another 1 teaspoon of the Cointreau. To serve, place a dollop of remaining yoghurt on top and sprinkle with the flaked almonds. Serve.