Delias Rhubarb And Ginger Brulee – a delicious recipe with rhubarb, demerara sugar, ground ginger, candied ginger, heavy whipping cream, Greek yogurt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Chop rhubarb into 2.5 cm chunks.
2
Put with demerara sugar, ground ginger, and candied ginger; toss.
3
Put in baking dish.
4
Bake for 20 minutes at 375 degrees Fahrenheit.
5
Stir rhubarb; turn over; bake for 15 minutes more until tender.
6
When cooked cool completely.
7
Tilt pan so juices come out; press with slotted spoon. Take juices out.
8
Turn on broiler.
9
Beat cream until thickened.
10
Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
11
Spoon sugar over the cream right to the edges.
12
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.
13
Take out and cool.
623
kcal
Calories
33
g
Fat
74
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 800 g rhubarb, 4 tablespoons demerara sugar, 1/4 teaspoon ground ginger, 2 pieces candied ginger, finely chopped, and more.
Yes, Delias Rhubarb And Ginger Brulee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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