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.