Rhubarb brule

Preperation time: 15 mins
Cooking time: 1 hour
Serves: 4

Recipe Ingredients

200g trimmed rhubarb, cut into 2 cm long pieces;
2 tbsp raspberry jam;
2 tbsp granulated sugar;
425ml whipping cream;
1 vanilla pod, cut along length of pod;
6 egg yolks;
150g caster sugar.

Recipe Method

Put the rhubarb in an ovenproof dish with the granulated sugar. Cook with a lid on for 20 minutes in a preheated oven (180c/gas4) until the rhubarb is tender. Stir in the jam and divide the rhubarb mixture between 4 ramekin dishes.

Meanwhile, put the cream in a pan along with the vanilla pod and gently heat until almost simmering. Take off the heat and remove the vanilla pod.

In a bowl put the egg yolks and half the caster sugar and whisk. Whisk into the cream. Pour over the rhubarb in each ramekin.

Place the ramekins on a roasting tray and fill the tray with enough boiling water to come halfway up the sides of the ramekins. Cook in the oven for 30 minutes until the custard has just set.

Remove the dishes from the tray and allow to cool.

Sprinkle the remaining caster sugar over the four brules and place them under a hot grill until the sugar melts and caramelises. Chill before serving.