White Chocolate, Rhubarb And Ginger Trifles - cooking recipe

Ingredients

1/2 cup heavy cream
6 oz white chocolate, coarsely chopped
8 oz rhubarb, trimmed and coarsely chopped
2 tbsp sugar
1 tsp finely grated orange peel
1 tbsp plus 1 cup orange juice
1 tbsp finely chopped glace ginger
12 None gingersnap cookies, coarsely chopped
1 medium orange, segmented

Preparation

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.
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.
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.