By James Mackenzie, Chef and Owner of the Michelin-starredĀ The Pipe and Glass, South Dalton.

This recipe combines the classic flavour combination of rhubarb and ginger to create a fantastic dessert - with sticky ginger parkin, sweet Chantilly cream and tart rhubarb.

Makes 4 large glasses


8 sticks of forced Yorkshire rhubarb
100g caster sugar
2 leaves of gelatine

For the pastry cream
250ml Estate Dairy whole milk
4 Cacklebean egg yolks
20g Wessex Mill plain flour
65g caster sugar
Ā½ vanilla pod (split)
1 knob of fresh ginger

For the Chantilly cream
200ml Guernsey double cream
Ā½ vanilla pod (split)
20g icing sugar
4 pieces of parkin (see below) or ginger cake
100ml ginger wine

200g Wessex Mill self-raising flour
4 tsp ground ginger
2 tsp ground nutmeg
2 tsp ground mixed spice
150g oats
200g syrup
50g black treacle
200g Estate Dairy salted cultured butter
200g soft dark brown sugar
2 Cacklebean eggs (beaten)


        1. To make the parkin, heat the syrup, butter, treacle and sugar in a large saucepan. Add the flour, oats, eggs and mix. Pour into a greaseproof-lined baking tray and cook for 10 to 12 minutes at 160ĖšC. Remove from oven and cool in tray.
        2. Cut the forced rhubarb into 1-inch pieces and place in a deep baking tray with approximately 100ml of water. Sprinkle with caster sugar, depending on how sweet you want it, then pour and cover with tinfoil. Bake in the oven at 180ĖšC for about 10 to 15 minutes until just poached. Remove tray from oven and cool, leaving the rhubarb in the poaching liquor. Soak the gelatine leaves in cold water. To make the rhubarb jelly, pour off half of the poaching liquid into a saucepan and melt the drained gelatine into the cooking liquid and pour back over the cooked rhubarb, keep at room temperature so it doesnā€™t set. To make the topping rhubarb syrup, pour the remaining cooking liquid into a pan and reduce to to a syrup, then cool.
        3. To make the custard, whisk the egg yolks and sugar, add the flour and whisk. Bring the milk to the boil with the vanilla and ginger, then pour over the egg mix. Whisk and return to the pan, cook over a moderate heat for about five minutes constantly stirring with a wooden spoon. Pour the cooked custard mix into a bowl and cover with clingfilm to prevent a skin forming. Cool in refrigerator.
        4. For the Chantilly cream. Whip the double cream with the icing sugar and the vanilla seeds to soft peaks.
        5. To make the trifles, crumble some chunks of the parkin into the bottom of a glass and pour on some ginger wineā€“ as much as desired! Divide the rhubarb between the glasses and set in the fridge. Once set spoon on the custard, then spoon or pipe some of the Chantilly cream on top. Finish with the rhubarb syrup and toasted pistachios
        6. If you donā€™t want to make the parkin you could use some bought ginger cake.
        7. Serve and enjoy with the sugar cakes.