Ginger and rhubarb trifles

1. Seal the ginger biscuits in a plastic bag and bash with a rolling pin until they're roughly crushed. 2. Set aside two tablespoons of crushed ginger biscuits and divide the rest among the four glasses or bowls. 3. Spoon the rhubarb compote on top of the crushed biscuits in the glasses/bowls, and then top with the extra thick cream. 4. Sprinkle the two tablespoons of crushed biscuits onto the top and chill in the fridge for around 30 minutes.