Delias Rhubarb and Ginger Brulee
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 800 g rhubarb
- 4 tablespoons demerara sugar
- 1⁄4 teaspoon ground ginger
- 2 pieces candied ginger, finely chopped
- 300 ml heavy whipping cream
- 400 g Greek yogurt
-
topping
- 175 g demerara sugar
directions
- 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.
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