Rhubarb Crème Brûlée - Get Cracking
Hidden beneath the brown-sugar-crusted custard is the tart, rosy rhubarb purée, an excellent twist on a French classic dessert.
Ingredients
- 500 ml 2 cups Ontario rhubarb, chopped (1 inch/2.5 cm)
- 75 ml 1/3 cup granulated sugar
- 45 ml 3 tbsp light brown sugar
- 25 ml 2 tbsp water
- 500 ml 2 cups whipping cream
- 5 Ontario egg yolks
- 2 Ontario eggs
- 125 ml 1/2 cup granulated sugar
- 5 ml 1 tsp vanilla
- 50 ml 1/4 cup light brown sugar
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