Rhubarb Crème Brulee

• 4 stems rhubarb, sliced in 1-inch pieces
• 200 grammes sugar
• 1 tablespoon cinnamon
• 2 tablespoon honey

Method:

Place all ingredients on a tray and bake for ten minutes until rhubarb is tender

Custard mix:

• 500mls cream
• 1 vanilla pod (sliced in half, length ways)
• 75 grammes sugar
• 10 egg yolks

Method:

• Bring cream and vanilla to the boil.
• Mix sugar and yolks and pour over the cream mix.
• Place rhubarb on the base of the brulee dishes.
• Place dishes on a deep roasting tray and fill with warm water to reach halfway up the side of brulee dishes.
• Divide custard mix into the dishes.
• Cover with tin foil and bake at 150 °C for one hour and ten minutes. The custard mix must be like jelly but not boiled.
• Set in the fridge for three hours.

To serve:

Sprinkle brown sugar on top and caramelise by putting under a hot grill.

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