RHUBARB CRèME BRûLéE
Categories Dairy Dessert Bake Vegetarian Spring Rhubarb Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. and butter a 13 x 9-inch glass baking dish.
- Make filling:
- Cut enough rhubarb crosswise into 1/4-inch slices to measure 6 cups and arrange in one layer in baking dish. Bake rhubarb, uncovered, in middle of oven, 1 1/4 hours. Transfer hot rhubarb to a bowl and stir in sugar until combined well. Cool filling. Filling may be made 2 days ahead and chilled, covered. Bring filling to room temperature before proceeding.
- Reduce temperature to 325°F.
- Make custard:
- In a bowl whisk together yolks and granulated sugar. In a small heavy saucepan heat cream with gingerroot over moderately high heat until it just comes to a simmer. Add cream mixture to egg mixture in a stream, whisking, and skim off any froth.
- Divide filling among six 3/4-cup flameproof ramekins and divide custard over filling. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in middle of oven until just set but still trembling slightly, about 50 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
- Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil custards under a preheated broiler set 2 to 3 inches from heat) until sugar is evenly melted and deep golden.
DELIAS RHUBARB AND GINGER BRULEE
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
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
RHUBARB & GINGER CRUMBLE
This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert
Provided by Tom Kerridge
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
- Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
- Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
- Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.
Nutrition Facts : Calories 705 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 53 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
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