Best Rhubarb And Ginger Brulee Recipes

RHUBARB AND GINGER CREME BRÛLÉE

Steps:

• Method: 1. Add the chopped rhubard to a saucepan with the sugar, ginger and water. Allow to stew down for about 20 minutes or until it is thick and pulpy. 2. Split the vanilla pods in half and scrape out the seeds into a saucepan. Add the pod and the whipping cream. Place over a low heat and bring to just below boiling point. Remove from heat and set aside for a few minutes to allow the vanilla to infuse in the cream. 3. In a bowl, whisk together the egg yolks and the sugar. Pour the vanilla cream over the mixture, whisking constantly until thoroughly combined. 4. Spoon about 2 dssp (approx 1 cm) of the rhubard mixture in the bottom of a ramekin and top with the custard mixture. Place in a roasting tin. 5. Fill the tin 3/4 full with boiling water. Place on the middle shelf of a pre-heated oven and cook for about 45 minutes or until the custards are just set. Oven is low - about 150. 6. Allow to cool. 7. Just before serving, sprinkle with 1 dssp caster sugar, caramelise either under a hot grill or with a blowtorch.

DELIAS RHUBARB AND GINGER BRULEE

Steps:

• Chop rhubarb into 2.5 cm chunks.
• Put with demerara sugar, ground ginger, and candied ginger; toss.
• Put in baking dish.
• Bake for 20 minutes at 375 degrees Fahrenheit.
• Stir rhubarb; turn over; bake for 15 minutes more until tender.
• When cooked cool completely.
• Tilt pan so juices come out; press with slotted spoon. Take juices out.
• Turn on broiler.
• Beat cream until thickened.
• Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
• Spoon sugar over the cream right to the edges.
• Place under broiler; broil until sugar bubbles and turns golden brown; this will take 8 minutes. Watch this time; she is working with an English stove which I am sure is different.
• Take out and cool.

RHUBARB AND GINGER BRULEE

Steps:

• MethodYou 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 is - nothing else needed. Notes on ingredients For a lighter version, the brûlée can be made with all yogurt or a 500g tub of fresh vanilla custard. If you don't want to use preserved ginger add another quarter teaspoon ground ginger. This recipe is also brilliant with summer berries. And in the winter a pack of British garden fruits (or other frozen fruits) but in either case minus the ginger. Nutrition 666kcals/71.8g carbohydrate/71.8g sugars/41.7g fat/25.1g saturated fat/0.2g salt per serving Photo courtesy of Waitrose