Rhubarb & Orange Crème Brûlée

For a zingy and delectable dessert, this Rhubarb & Orange Crème Brûlée is sure to impress your guests.

Combining the tanginess of the fruit with sugar and cream creates the ideal end to a meal.

Method

1. Place the rhubarb in a saucepan along with the orange zest and 40g caster sugar.

2. Cook them gently for 15-20 minutes. The rhubarb should soften and just begin to break down.

Ingredients

Serves 6

For the Rhubarb Base

• 400g rhubarb, cut into 3cm pieces

• 2 medium oranges – zest only

• 40g caster sugar

• 2 teaspoons cornflour

For the Custard

• 500ml double cream

• 150g caster sugar

• 2 teaspoons vanilla paste

• 3 large eggs

For the Topping

• 5 tablespoons Demerara sugar preheated grill with the dishes placed on a baking sheet, carefully melt the sugar until it forms a crisp layered topping.

3. Mix a little juice from the rhubarb with the cornflour and pour back into the saucepan, stirring the rhubarb until thickened.

4. Once done, divide the mixture between 6 oven proof dishes (15-20cm diameter) and allow to cool.

5. Make the custard by simmering the cream, 150g caster sugar and vanilla paste together until the sugar dissolves.

6. Once done, remove from the heat, whisk the eggs and then whisk the cream into them. Pour everything back into the pan, place back on the heat and stir with the whisk until thickened.

7. Pour over the rhubarb bases and chill overnight in the refrigerator.

9. Allow the dishes to cool and serve with thin shortbread biscuits.