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
Love my Free Company veg box! The variety is fantastic and the quality is excellent. I really enjoy the suggestions on how to cook your veg.
— Morag
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.