Rhubarb and Ginger Brûlée

Jay from Sacred Heart
Prep time: 
10 mins (allow additional time for chilling)
Cook time: 
20 mins
  • 800g Fresh Rhubarb
  • 1 tbsp of ground ginger
  • 2 pieces stem ginger, finely chopped
  • 3 tbsp Demerara sugar
  • 200g Greek Yoghurt
  • 300ml Thick Double cream
  • Additional 175g Demerara sugar
  1. Pre heat oven to 180C/Gas 4.
  2. Trim and chop the rhubarb into 2.5cm chunks, then place them into a bowl, add the sugar and the ground and chopped ginger and toss them all together.
  3. Transfer everything from the bowl to a baking dish, pop it into the oven on the centre shelf and bake for 10-15 minutes until tender but still holding its shape shape.
  4. When it’s cooked, leave the rhubarb to cool, and then tip as much of the juice out by drawing the fruit back gently with a draining spoon. Place the mixture into ramekins.
  5. Then mix yogurt and thick cream in a bowl, making sure to combine fully.
  6. Add the Rhubarb mixture, once combined spoon it evenly over the top of the mixture in the ramekins making sure it cover up to the edges. Place in the fridge to chill for approx 1-2 hrs.
  7. When ready to serve place sugar evenly over the cream & yogurt mixture right up to the edges and either use a chef’s blowtorch or a grill to melt the sugar, allowing it to bubble and caramelise. Once caramelised it is ready to serve.