Rhubarb, rhubarb....

I have just picked my second lot of rhubarb (from the same plant) and having done the usual of making a rhubarb crumble last time, I decided to try something different this time.

Delia's Rhubarb and Ginger brulee

800g rhubarb
1 rounded dessertspoon Ground Ginger

2 pieces stem ginger, finely chopped
3 heaped tablespoons demerara sugar
200g Greek yoghurt
300ml double cream  - I used thick creme fraiche
For the brulee
175g demerara sugar

You need to begin this by trimming and chopping the rhubarb into 2.5cm chunks, then pile them into a bowl, add the sugar and the ground and chopped ginger and toss them all together. After that, transfer everything to the baking dish, pop it into the oven on the centre shelf and bake for 20 minutes. Then carefully stir the rhubarb, turning it over, and bake for another 10–15 minutes or until it’s tender.

When it’s cooked, leave the rhubarb to get completely cold, then tip as much of the juice out by drawing the fruit back gently with a draining spoon and allowing the juice to drain from one end of the tilted dish.

When you’re ready to do the brûlée, preheat the grill to its highest setting for 15 minutes. Now combine the yogurt and thick cream in a bowl, and spoon it evenly over the top, making sure it goes right up to the edges of the dish. Next spoon the sugar evenly over the cream right up to the edges, and when the grill is really hot, place the dish about 7.5cm from the heat, and just let the sugar melt, bubble and caramelise to a rich golden brown. This will take about 8 minutes, but you’ll need to keep an eye on it as it may need a bit more or less time.

When it’s cooled and the caramel has set, you can cover with clingfilm and keep it in the fridge till needed (it can be made up to 8 hours in advance). To serve, tap the caramel with a spoon and serve just as it is – nothing else needed.

Here is a picture of Delia's creme brulee - unfortunately, I forgot to take a photo, but luckily it looked very similar, although I did individual ones!

FAST RHUBARB SPONGE PUDDINGS

I halved this recipe, so only made two small puddings.

100g butter, plus extra for greasing

75g golden caster sugar, plus 1 tbsp
100g self-raising flour
2 medium eggs
½ tsp baking powder
1 tsp of ground ginger
½ tsp vanilla essence
250g rhubarb, trimmed and cut into roughly 1cm lengths
1 tbsp flaked almonds (6g)
6 tsp crème fraiche (10g each)
Icing sugar, to dust

Preheat the oven to 210C/fan oven 190C/gas mark 6 ½ . Grease 6 x 150ml ramekins or ovenproof dishes or and place on a baking tray.

Put the butter, 75g sugar, flour, eggs, baking powder, and vanilla in a bowl and beat with a wooden spoon until smooth and creamy.

Toss the rhubarb with the 1 tbsp sugar and ground ginger until lightly coated and stir into the cake batter. Spoon into the ramekins and sprinkle with the flaked almonds.

Bake in the centre of the oven for 20 minutes or until well risen and pale golden brown.

Top each sponge with sifted icing sugar and a teaspoon of crème fraiche. Decorate with sprigs of mint if liked. Serve hot.

Sorry no picture of the finished article, I seem to have lost the pic that I took!