Rhubarb & ginger crème brûlée
by Esther Clark
Ingredients
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
We have been customers for several years, and receive some of the most delicious veg ever. There is a choice between buying a box selected by GWG, which works out cheaper, or choosing from a list of items. Thoroughly recommended.
— Claire
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