Rhubarb apple and ginger trifle
Ingredients
- 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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