On Jul 4, 8:13*am, "Jean B." > wrote:
> PeterL wrote:
> > I'm off to buy some rhubarb as soon as I post this........ and some more
> > cream!!
>
> > Rhubarb brulee:
>
> > Serves 6
>
> > About 500g rhubarb, cut into 3cm pieces
>
> > 1/2cup sugar
>
> > 1 vanilla pod
>
> > 1 litre cream
>
> > 10 egg yolks
>
> > 250g caster sugar
>
> > Caster sugar for dusting
>
> > Place the rhubarb into a pot with sugar and half vanilla pod split
> > lengthwise. Place on a low heat with a lid on and begin to cook. Check the
> > pot and give it a stir every few minutes or so.
> > Adjust sweetness if desired.
>
> > Cream the egg yolks together with the caster sugar.
>
> > Place the cream into a pot with the other half of the vanilla pod. Bring
> > to the boil then remove from heat. Mix in the yolk mixture and return to a
> > low heat. Stir over a low heat with a wooden spoon mixing constantly.
>
> > When the mixture thickens so you can draw a line on the back of the spoon
> > with your finger and it remains, remove the pot from the heat.
>
> > Remove the vanilla from both the fruit and custard mixture.
>
> > Place the rhubarb into desired serving vessels and top with custard.
>
> > Heat a brulee iron or a culinary blow torch.
>
> > Sprinkle the top of the custards with caster sugar and caramelise with the
> > torch or iron.
>
> > Serve immediately.
>
> > (Courtesy Gillian Hirst)
>
> >http://www.news.com.au/couriermail/s...252-5013494,00....
>
> Forwarded to myself. *One can never have too many rhubarb recipes!
> * Thanks.

From my point of view about the only good thing to say about rhubarb
is that it beats beets.