Rhubarb Brulee

Ingredients

  • 450g Rhubarb
  • 2 tbsp. Water
  • 1/2 tsp Cinnamon
  • 50g Granulated Sugar
  • 150g Double Cream
  • Soft light Brown Sugar

Method

Wash and Chop the rhubarb then cook in a pan with the spice until soft and reduced to a pulp.

Divide between 4 heat resistant ramekin dishes.

Top each one with cream and sprinkle thickly with brown sugar.

Heat a grill and then grill the ramekins until the sugar caramelises.

Chill before serving.

Tips:

  • Other fruit can be substituted for rhubarb, eg blueberries, blackcurrants etc.
  • Sour cream can be an alternative to double cream.