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...013494,00.html

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous