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Rhubarb and Ginger Brulee

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Ingredients

1 3/4 lbs Rhubarb - fresh
1 tbsp, heaped Ginger - ground
2 pieces ginger - sten
3 tbsp heaped Demerara sugar
7 oz Greek yogurt
10 oz Whipping cream
1 cup Sugar - raw cane

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Rhubarb and Ginger Brulee

Features:
    Cuisine:
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Begin by cutting the rhubarb into 1 inch piece. Place in a bowl and sprinkle the demerara sugar, ground ginger and chopped ginger over the top. give it a quick stir.

    2
    Done

    Preheat the oven to 375ºF

    3
    Done

    Divide the rhubarb mixture equally between 4 good sized ramekins. Place the ramekins on a baking sheet and bake for 20 minutes. Give the mixture a stir and bake for a further 15 minutes, until the rhubarb is soft.

    4
    Done

    Allow the rhubarb to cool completely, then carefully drain off the excess juice in the ramekins by tilting to one side and holding the rhubarb back with a fork.

    5
    Done

    To complete the brûlée, preheat the broiler to its highest setting for 15 minutes. Now combine the yogurt and thick cream in a bowl, and spoon it evenly over the top, making sure it goes right up to the edges of the dish.

    6
    Done

    Next spoon the cane sugar evenly over the cream right up to the edges, and when the broiler is really hot, place top of the ramekins about 3 inches from the heat, and just let the sugar melt, bubble and caramelize to a rich golden brown. This step can also be done with a chefs torch if you have one.

    7
    Done

    When the brûlée has cooled and the caramel has set, you can cover with clingfilm and keep it in the refrigerator until needed (it can be made up to 8 hours in advance). To serve, tap the caramel with the back of a spoon and serve.

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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