Rhubarb & ginger brulee
Ingredients
800g rhubarb
1 rounded dessertspoon Cooks' Ingredients Organic Ground Ginger
2 pieces stem ginger, finely chopped
3 heaped tablespoons demerara sugar
200g Greek yoghurt
300ml Waitrose Extra Thick Jersey Double Cream or Essential Waitrose Extra Thick Double Cream
For the brulee:
175g demerara sugar
Method
Preheat the oven to 180°C, gas mark 4.
You need to begin this by trimming and chopping the rhubarb into 2.5cm chunks, then
pile them into a bowl, add the sugar and the ground and chopped ginger and toss them
all together. After that, transfer everything to the baking dish, pop it into the
oven on the centre shelf and bake for 20 minutes. Then carefully stir the rhubarb,
turning it over, and bake for another 10–15 minutes or until it’s tender.
When it’s
cooked, leave the rhubarb to get completely cold, then tip as much of the juice out
by drawing the fruit back gently with a draining spoon and allowing the juice to
drain from one end of the tilted dish.
When you’re ready to do the brûlée, preheat
the grill 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 sugar evenly over the cream right up to the
edges, and when the grill is really hot, place the dish about 7.5cm from the heat,
and just let the sugar melt, bubble and caramelise to a rich golden brown. This will
take about 8 minutes, but you’ll need to keep an eye on it as it may need a bit more
or less time.
When it’s cooled and the caramel has set, you can cover with clingfilm and keep it in the fridge till needed (it can be made up to 8 hours in advance). To serve, tap the caramel with a spoon and serve just as it