Home
Recipes
Rhubarb & ginger crème brûlée

Rhubarb & ginger crème brûlée served in a large baking dish

Rhubarb & ginger crème brûlée

Name: Rhubarb & ginger crème brûlée
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 400g forced rhubarb chopped into 3cm pieces; 40g caster sugar; 4 balls stem ginger in syrup, chopped; 2 tsp cornflour; 500ml double cream; 150g caster sugar; 1 vanilla pod split lengthways; 3 large eggs; 5 tbsp demerara sugar

Esther Clark

Save recipe

Serves 6

More effort

Prep: 15 mins

Cook: 25 mins

plus overnight chilling

A star rating of 4.1 out of 5.9 ratingsRate

loading...

Combine the heady flavours of rhubarb and ginger to make a crème brûlée with a real flavour punch. It's a stunning dessert at the end of a special dinner

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spring onion & feta cornbread scones with chipotle butter

A star rating of 0 out of 5.0 ratings

Spinach, coconut & turmeric baked eggs with paratha

A star rating of 4.9 out of 5.12 ratings

Rhubarb & apple crumble

A star rating of 4.5 out of 5.70 ratings

Ingredients

Nutrition

Units:

MetricUS

400g forced rhubarb

chopped into 3cm pieces
40g caster sugar
4 balls stem ginger

in syrup, chopped
2 tsp cornflour

For the custard layer

500ml double cream
150g caster sugar
1 vanilla pod

split lengthways
3 large eggs
5 tbsp demerara sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal674
fat48g
saturates29g
carbs54g
sugars53g
fibre1g
protein6g
salt0.2g

Method

step 1

Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
step 2

For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
step 3

Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.

Recipe tip

If you don’t have a blowtorch, either leave off the demerara sugar and serve as is, or put under a hot grill, but keep a close eye on it as it may go runny.

Recipe from Good Food magazine, March 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.1 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now