Ingredients
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1 3/4 lbs Rhubarb - fresh
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1 tbsp, heaped Ginger - ground
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2 pieces ginger - sten
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3 tbsp heaped Demerara sugar
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7 oz Greek yogurt
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10 oz Whipping cream
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1 cup Sugar - raw cane
Directions
Steps
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1
Done
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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. |
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2
Done
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Preheat the oven to 375ºF |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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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. |
