1. Put caster sugar, chopped rhubarb and juice from squeezed ginger into a pan
    2. Gently simmer for 5 minutes (if using tinned rhubarb, reduce cooking time to 3 minutes)
    3. Stir in Strawberry and Rhubarb ku-li®
    4. Divide between eight ramekins and allow to cool slightly
    5. Pour Macphie Crème Brûlée into a saucepan and gently heat to 85-90ºC, stirring continuously
    6. Pour into ramekins, cool slightly and refrigerate for 1-2 hours until set
    7. Sprinkle with demerara sugar and caramelise with a blow torch before serving


  • 1 Litre Macphie Crème Brûlée
  • 75g Caster Sugar
  • 200g Chopped Rhubarb
  • 2 tbsp Squeezed Grated Ginger
  • 75g Strawberry and Rhubarb ku-li®
  • Demerara Sugar

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