My take on Rhubarb

Rhubarb seems to be all rage no matter which market in the UK you’re peeping about in. Tesco’s, the farmer’s market, Marks & Spencer’s, everything seems to want to sell Rhubarb right now. It’s a really exquisite citrus-ey vegetable (often mistaken as a fruit) and is often quite difficult to get right. The key is a lot of sugar to balance out the sourness, or… you could go crazy like a friend of mine did and put them into potstickers.

This particular pudding is made just like creme brulee, although obviously without the “brulee” aspect and with small, melt-in-your-mouth pieces of rhubarb instead. The result is a cake-like top, and a body that dissolves the second you eat it. The taste stays for ages, and it’s just the right blend of fruityness and sweet with a little twang of sour. Unbeatable in my eyes, and a damn good dessert. Hope you guys enjoy it! The coolie/syrup is optional if you have extra time, but I’d recommend you try it out if you do, it’s well worth it.

For a link to the full recipe, click here.

First up, get the cream and vanilla fused together in a large saucepan

Next, it’s time to mix together the eggs and sugar to get the final bit of the texture right.

Whisk in the cream with the eggies

Mix in little pieces of rhubarb. These get converted into little comets of flavour once they melt in the oven.

Put them in ramekins in a bain-marie… Into the oven they go.

Make the rhubarb coolie while the pudding bakes away.

It’s time to see how they got on inside the makeshift sauna, also known as bain-marie-in-the-oven.

They’ll look good… which can only mean one thing. Time to eat!