Rhubarb Brulee

A simple and quick dessert for the rhubarb season.


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


  1. Wash and Chop the rhubarb then cook in a pan with the spice until soft and reduced to a pulp
  2. Divide between 4 heat resistant ramekin dishes
  3. Top each one with cream and sprinkle thickly with brown sugar
  4. Heat a grill and then grill the ramekins until the sugar caramelises
  5. Chill before serving


Other fruit can be substituted for rhubarb, eg blueberries, blackcurrants etc

Sour cream can be an alternative to double cream