Saturday, 6 June 2009

Rhubarb and Custard Burnt Cream

What does a man do with excess supply of rhubarb? Well, the sensible option is to of course eat it. Rhubarb isn't around for too long and like I said last week, you need to at least try to make the most of the seasonal vegetables and fruit that are now beginning to appear.

Rhubarb has long been subjected to the old crumble treatment and although there is absolutely nothing wrong with this, we usually stop there, wondering what else to do with this highly acrid vegetable that requires a good dose of sugar to stop your face disappearing into itself on eating.

Grated and stuffed into duck with some fresh herbs is a good place to start, sitting the bird on a few sticks as a roasting bed which makes superb gravy. A tart rhubarb puree perhaps with a kick of chilli makes for a great accompaniment to oily fish such as the soon to appear mackerel or sardines. Or you could always do what my mam used to do to us as kids and walk around with a bag of sugar and a stick of rhubarb and give yourself an unusual belly churning Geordie treat, the treat being 'Treat with caution.'

Rhubarb and custard is probably the simplest partnership and a nice way to transform this classic into an alternative dessert is to mix the two together, bake slowly in the oven then burn a little sugar on the top for a rhubarb and custard burnt cream, or crème brulée to the masses. I prefer the word 'burnt' in the description. If anything it may put people off eating it and leaving more of this delicious dessert for yours truly...

Rhubarb and Custard Burnt Cream
Feeds 4-6 people depending on size of ramekin

4 small sticks or 2 large sticks of rhubarb, washed and trimmed
50g sugar
200ml double cream
100ml single cream or full fat milk
3 large egg yolks
1 vanilla pod
50g sugar
Icing sugar

1 - Pre-heat the oven to 140C, GM1.
2 - Chop the rhubarb into chunks and place in a saucepan with a little water and the sugar. Bring to the boil then simmer for 10-15 minutes until broken up completely. Leave to cool then stir to a puree.
3 - Pour the creams into a pan. Spilt the vanilla pod and scrape in the seeds then bring almost to boiling point before taking off the heat.
4 - Beat the egg yolks with the sugar thoroughly, and then pour onto the hot cream, stirring all of the time. Fold in the rhubarb puree.
5 - Pour the hot custard into the ramekins. Place into an oven tray then pour enough hot water in to reach halfway up the ramekins. Cook for 45 mins-1 hour or until it is just cooked with a slight wobble when you shake them.
6 - Cool completely, place in the fridge then when ready to eat, sieve on a good layer of icing sugar and tidy up the sides. Use either a cook's blow torch or a hot grill to 'burn' the sugar to a crispy topping to smash your spoon through.

14 comments:

Amanda at Little Foodies said...

I love rhubarb and custard and will be first in line for seconds of this Dave!!

aforkfulofspaghetti said...

I'll fight you for it, David! Must admit, I'm guilty of the 'old crumble treatment', but really, I love it best just gently simmered into a compote with a little sugar + a piece of vanilla pod. Slightly chilled, with yogurt = yum! But I see I'm going to have to give this a try, esp as I love burnt creams/brulees.

Bellini Valli said...

I can't wait to head to the framers market and pick up some rhubarb David:D

Helen said...

You know what, I actually haven't eaten rhubarb this year - what is wrong with me!? I absolutely love the roast duck idea. I'm going to make it.

Jacqueline said...

Ok so you instantly have me hooked! Creme brulee is my favourite desert and I love rhubarb. I have planted some in the garden so I can have it to hand and over indulge. In return for stealing this recipe I have a recipe you may like, if you have some rhubarb left over. It was a bit of an experiment, but it turned out to be so delicious that I love it. It is a rhubarb and balsamic dressing I use in potato salad. It is gorgeous :)

David Hall said...

Jacqueline - ingenious!!!

Jacqueline said...

*preen*

Sylvie said...

I made rhubarb crumble last night. Now I want to go and buy some more and try these. Rhubarb's the best!

cackster said...

As a kid I would cringe at the thought of rhubard, it just looked scarey and truncheon-like. In adulthood I'm fine with it, infact I've just made a pudding with apples, strawberries and rhubard. Looks like I might have to go back out for more rhubard and transform the norm.

Chef Jeena said...

Hi David how are you?

I love your rhubarb dish the custard sounds gorgeous.

I am sure plenty of people will be off out to buy rhubarb after reading this post. :-)

Jan said...

I haven't had rhubarb for yonks, but I have fond memories of rhubarb crumble, and eating it raw dumped in sugar. :-) This recipe sounds yummy.

BTW, thank you for your kind comment on my article, I have become a mine of useless information since working for the mag. My latest article is about a mushroom farm - a fascinating place to visit.

William Leigh said...

Yum. Save me one. Just started to edge towards a diet. It's horrific!

Orce Serrano Hams said...

Great dish, I remember picking rhubarb from the bottom of my grans garden and dipping into a cone of sugar when I was a kid. Its a great ingredient and needs to be used a lot more.

sarah said...

I never saw rhubarb on sale in Israel until recently (probably because of the huge influx of french immigrants). Now this sounds like a perfect way to prepare it.