Directions
Servings: 4 people
Ingredients
- 1 3/4 lbs Rhubarb
- 1 tbsp Ginger - ground - heaped
- 2 pcs Stem ginger
- 2 tbsp Demerara sugar
- 7 oz Greek yogurt
- 10 oz Whipping cream
- 1 cup Turbinado sugar
Instructions
- 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.
- Preheat the oven to 375ºF
- 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.
- 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.
- 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.
- 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.
- 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.
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