Delias Rhubarb and Ginger Brulee |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This has stem ginger which is candied ginger. dibs Stem Ginger in Syrup can be made if you don't have it. It was . 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. Ingredients:
800 g rhubarb |
4 tablespoons sugar, demerara |
1/4 teaspoon ground ginger |
2 pieces candied ginger, finely chopped |
100 liters heavy whipping cream |
400 g greek yogurt |
175 g demerara sugar |
Directions:
1. Chop rhubarb into 2.5 cm chunks.
2. Put with demerara sugar, ground ginger, and candied ginger; toss.
3. Put in baking dish.
4. Bake for 20 minutes at 375 degrees Fahrenheit.
5. Stir rhubarb; turn over; bake for 15 minutes more until tender.
6. When cooked cool completely.
7. Tilt pan so juices come out; press with slotted spoon. Take juices out.
8. Turn on broiler.
9. Beat cream until thickened.
10. Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
11. Spoon sugar over the cream right to the edges.
12. 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.
13. Take out and cool.
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