Ingredients
- 1 litre Macphie Crème Brûlée
- 500g forced rhubarb, chopped into 3cm pieces
- 50g caster sugar
- 2 tsp cornflour
- Demerara sugar
Method Makes 8 portions
Put the rhubarb in a pan with the sugar. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down.
Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Spoon the rhubarb into 8 ramekins and leave to cool.
Pour into ramekins, cool slightly and then refrigerate for a minimum of 2 hours until set.
Pour into ramekins, cool slightly and then refrigerate for a minimum of 2 hours until set.
Prior to serving, sprinkle with demerara sugar and caramelise with a blow torch.
