Delia's Rhubarb and Ginger Brulee
Well I saw this advertised on TV the other evening and OH liked the sound of it. So I have been and bought the ingredients and obtained the Recipe Card from Waitrose today and am going to do this for tomorrow night's pudding. All the ingredients are on special offer in Waitrose at the moment.
We both like Brulees, but what interested OH was he is a great fan of Rhubarb especially a Rhubarb Crumble so this is a little different.
The ingredients are
800g Rhubarb
1 rounded dessertspoon organic ground ginger
2 pieces of stem ginger finely chopped
3 heaped tablespoons of demerara sugar
200g greek yoghurt
300ml Extra Thick Jersey Double Cream or
Extra Thick Double Cream
For the brulee
17g demerara sugar
Heatproof oval dish measuring 23 x 15 cm at the base
Serves 4
Method
Pre-heat your oven to Gas mark 4/180 degrees C.
Trim and top your rhubarb cutting into 2.5 cm chunks pile them into a bowl and add the sugar, ground ginger, chopped ginger mixing and combining them altogether. Once combined transfer to the baking dish and then pop into the pre-heated oven on a centre shelf and bake for approximately 20 minutes. Check after 20 minutes and carefully turn over the rhubarb which should be now starting to seep juices making sure it is well turned and bake for another 10 to 15 minutes until well tender.
When the rhubarb is cooked leave until it is completely cold then drain off the excess juice.
When you are ready to prepare the brulee preheat the grill to its highest setting for 15 minutes. Now mix the yoghurt and thick cream in a bowl and spoon evenly over the top making sure it goes right to the edges of the dish. Next spoon the sugar evenly over the cream right up to the edges. When the grill is ready place the dish under the grill about 7.5 cm from the heat and just let the sugar melt, bubble and caramelise to a rich golden brown. This should take about 8 minutes but you will need to keep an eye on it as it may need more or less time depending on your own individual appliance. Take out from under the grill and allow to cool until the caramel has set. Cover with clingfilm and keep in the fridge until readyto serve (It can be made up to 8 hours in advance).
To serve tap the caramel with a spoon and serve just as it is - nothing else needed. And what's more you have made it - not bought it.
For a lighter version the brulee can be made with all yoghurt or a 500g tub of bought custard or home-made custard.
If you dont; want to use preserved ginger add another quarter teaspoon of ground ginger.
The recipe is also good with summer berries and in the winter a pack of British Garden fruits (or other frozen fruits) but in either case minus the ginger. [well that's what the recipe card says but the idea sounds good to me in principle so maybe will have a play later on in the week and make a different version]
We both like Brulees, but what interested OH was he is a great fan of Rhubarb especially a Rhubarb Crumble so this is a little different.
The ingredients are
800g Rhubarb
1 rounded dessertspoon organic ground ginger
2 pieces of stem ginger finely chopped
3 heaped tablespoons of demerara sugar
200g greek yoghurt
300ml Extra Thick Jersey Double Cream or
Extra Thick Double Cream
For the brulee
17g demerara sugar
Heatproof oval dish measuring 23 x 15 cm at the base
Serves 4
Method
Pre-heat your oven to Gas mark 4/180 degrees C.
Trim and top your rhubarb cutting into 2.5 cm chunks pile them into a bowl and add the sugar, ground ginger, chopped ginger mixing and combining them altogether. Once combined transfer to the baking dish and then pop into the pre-heated oven on a centre shelf and bake for approximately 20 minutes. Check after 20 minutes and carefully turn over the rhubarb which should be now starting to seep juices making sure it is well turned and bake for another 10 to 15 minutes until well tender.
When the rhubarb is cooked leave until it is completely cold then drain off the excess juice.
When you are ready to prepare the brulee preheat the grill to its highest setting for 15 minutes. Now mix the yoghurt and thick cream in a bowl and spoon evenly over the top making sure it goes right to the edges of the dish. Next spoon the sugar evenly over the cream right up to the edges. When the grill is ready place the dish under the grill about 7.5 cm from the heat and just let the sugar melt, bubble and caramelise to a rich golden brown. This should take about 8 minutes but you will need to keep an eye on it as it may need more or less time depending on your own individual appliance. Take out from under the grill and allow to cool until the caramel has set. Cover with clingfilm and keep in the fridge until readyto serve (It can be made up to 8 hours in advance).
To serve tap the caramel with a spoon and serve just as it is - nothing else needed. And what's more you have made it - not bought it.
For a lighter version the brulee can be made with all yoghurt or a 500g tub of bought custard or home-made custard.
If you dont; want to use preserved ginger add another quarter teaspoon of ground ginger.
The recipe is also good with summer berries and in the winter a pack of British Garden fruits (or other frozen fruits) but in either case minus the ginger. [well that's what the recipe card says but the idea sounds good to me in principle so maybe will have a play later on in the week and make a different version]
UPDATE
Well this was really delish. We both had a quarter each for tonight's tea and it was extremely yummy and tasty and the combination of the toffee, rhubarb and ginger was lovely. This one will be going into the Pattypan Recipe book for regular use. Only problem is I now have to re-stock the freezer up with Rhubarb as we have none left.
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