White Chocolate, Rhubarb And Ginger Trifles

1. 1

   For the white chocolate cream, bring cream to a simmer in a small saucepan. Remove from heat. Add chocolate and stir until smooth. Transfer to a large bowl. Refrigerate for 30 mins or until spreadable. Beat chocolate mixture with electric mixer until firm peaks form.

2. 2

   Combine rhubarb, sugar, orange peel and 1 tbsp orange juice in small saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 5 mins or until rhubarb softens. Cool; stir in ginger.

3. 3

   Mix cookies and 1 cup orange juice in a medium bowl. Divide rhubarb mixture among six 2/3-cup glasses. Layer with cookie mixture, white chocolate cream and orange segments.

* Per serving · 4 servings · Values may vary.

No additional tips available.