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Posted to rec.food.cooking
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REC: Rhubarb Brulee
John Kane wrote:
> 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. 
All the more for me!
--
Jean B.
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