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Glass trifle bowl filled with trifle, a striped teatowel in the background. A spoon covered in cream, a vanilla bottle and small bowl of nuts in the forefront
110Total Time
20Prep Time
50Bake Time
A little effort

Nielsen-Massey Vanilla, Rhubarb & Ginger Trifle

  • Nut Free

About the bake

This show-stopping trifle recipe is packed full of all your favourite retro flavours. Think rhubarb and custard sweets meets Jamaica Ginger Cake all wrapped up in a trifle. 

Delicious layers of velvety, creamy custard, fresh rhubarb, vanilla infused cream and a splash of Cointreau (if you like) this pud is guaranteed to have everyone gathering around the trifle bowl at your next party.

110Total Time
20Prep Time
50Bake Time
A little effort


  1. Step 1:

    Begin by making the custard. In a large bowl, whisk together the egg yolks and sugar.

  2. Step 2:

    Put the cream and vanilla into a small pan and heat until it just comes to the boil. Remove from the heat, and pour the cream through a sieve into the egg mixture, whisking thoroughly as you go.

  3. Step 3:

    Rinse the pan in hot water and dry before pouring the custard mixture back in. Cook over a low to medium heat whilst constantly stirring with a spatula. After about 10 minutes, the custard should thicken (this can be tested by making sure it coats the back of a spoon). Remove from the heat and set aside to cool, stirring every now and again to avoid a skin forming. Once cooled, cover with clingfilm and chill in the fridge.

  4. Step 4:

    Preheat the oven to 180°C, (fan 160°C, gas mark 4). In a small bowl, mix together the lemon zest and juice, stem ginger and vanilla.

  5. Step 5:

    Place the rhubarb in a large ovenproof dish and evenly pour over the lemon mixture. Cover with foil and bake in the oven for 40 minutes, or until softened. Remove from the oven and set aside to cool.

  6. Step 6:

    Lightly whip the cream with the vanilla and stem ginger.

  7. Step 7:

    When you are ready to assemble the trifle, line the bottom of a trifle bowl or dish with the ginger cake and evenly drizzle over the rum or Cointreau to soak. Layer on top the rhubarb with a few tablespoons of its juice, followed by the custard and then top with the cream. Chill in the fridge and finish with a sprinkling of crystallised ginger and before serving.


  • For the Trifle

    • 600g Rhubarb (washed & cut into 5cm lengths)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 2 tbsp Stem ginger (in syrup)
    • 1 Small lemon (zest & juice)
    • 40ml Cointreau (or spiced rum, orange, pineapple juice)
    • A handful Crystallised ginger (chopped)
    • 245g Mcvitie's jamaica ginger cake (cut into 4-5cm pieces)
  • For the Vanilla Custard

    • 300ml Double cream
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 4 Large free range egg yolk(s)
    • 2 tbsp Billington's Unrefined Golden Caster Sugar
  • For the Vanilla & Ginger Cream

    • 300ml Double cream
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 1 tbsp Stem ginger


  • Trifle bowl
  • Small saucepan
  • Whisk
  • Large ovenproof dish
  • Baking foil

Nutritional Information

per 180g
  • 527cal Energy
  • 42g Fat
  • 24g of which Saturates
  • 29g Carbohydrates
  • 21g of which Sugars
  • 4.5g Protein
  • 0.26g Salt

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