Delias Rhubarb And Ginger Brulee Recipes

DELIAS RHUBARB AND GINGER BRULEE

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.

RHUBARB & GINGER JAM

Steps:

• Wash the rhubarb under cold running water and slice into 2cm pieces. Tip into a large ceramic or plastic bowl and add the jam sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.
• Stir the mixture thoroughly, cover loosely with cling film and leave to one side for about 2 hrs to allow the sugar to dissolve into the rhubarb juices. You may need to stir the mixture occasionally to encourage this process along.
• Pop a few saucers in the freezer. Scoop the fruit and all the sugary juices into a preserving pan and set over a medium heat. Stir until the sugar has completely dissolved, and bring to the boil. Continue to cook at a fairly swift pace until the rhubarb is really tender and the conserve has reached setting point - this should take about 10-15 mins.
• To test for a set, drop ½ tsp of the jam onto a cold saucer, leave it for 30 secs, then gently push it with the tip of your finger. If the jam wrinkles the setting point has been reached. If not, continue to cook for a further couple of minutes and test again.
• Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately and label with the date once completely cold.

DELIAS RHUBARB CREME BRULEE

Steps:

• Preheat the oven to 200°C, gas mark 6. Place the rhubarb in a small roasting tin with 3 tablespoons sugar and toss to coat. Roast for 20 minutes or until the rhubarb is very soft. Divide between 4 x 200ml flameproof ramekins and chill.
• Place 4 tablespoons sugar and the egg yolks in a large mixing bowl and whisk until pale. Place the cream and vanilla seeds in a medium-sized heavy-based saucepan set over a medium heat and warm until the cream begins to bubble around the edges. Slowly pour the warmed cream into the bowl with the egg yolks, whisking until smooth. Pour back into the saucepan, and stir gently over a low heat for 20 minutes, or until the custard is very thick, coats the back of a spoon and holds a trail. Pour into a jug and divide between the 4 ramekins. Refrigerate for 6-12 hours.
• Sprinkle the remaining 2 tablespoons sugar evenly over the surface of the custards. For the best results use a cook's blowtorch, or place under a preheated grill, to brown the sugar evenly until nicely glazed. Allow the sugar to cool and harden for a few minutes, then serve.