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.