Delias Rhubarb And Ginger Brulee Recipes

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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

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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