Name: Rhubarb & ginger crème brûlée
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 400g forced rhubarb chopped into 3cm pieces; 40g caster sugar; 4 balls stem ginger in syrup, chopped; 2 tsp cornflour; 500ml double cream; 150g caster sugar; 1 vanilla pod split lengthways; 3 large eggs; 5 tbsp demerara sugar

Rhubarb & ginger crème brûlée served in a large baking dish

400g forced rhubarb
chopped into 3cm pieces
40g caster sugar
4 balls stem ginger
in syrup, chopped
2 tsp cornflour

For the custard layer

500ml double cream
150g caster sugar
1 vanilla pod
split lengthways
3 large eggs
5 tbsp demerara sugar

Method

step 1
Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
step 2
For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
step 3
Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.