Rhubarb And Ginger Creme BrÛlÉe Food

DELIAS RHUBARB AND GINGER BRULEE

Delias Rhubarb and Ginger Brulee image

This has stem ginger which is candied ginger. dibs recipe #44081 can be made if you don't have it. It was at waitrose.com. I substituted heavy whipping cream for the double whipping cream. Use a heatproof oval dish 23 x 15 cm. Cooking time is added up. This recipe ran England out of rhubarb; it has got to be special. For zaar 6 tour.

Provided by Dienia B.

Categories Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

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
175 g demerara sugar

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.

Nutrition Facts : Calories 517.1, Fat 27.9, SaturatedFat 17.2, Cholesterol 101.9, Sodium 36.9, Carbohydrate 67.6, Fiber 3.6, Sugar 58.5, Protein 3.3

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