Rhubarb & ginger crème brûlée
by Esther Clark
Ingredients
400g forced rhubarb, chopped into 3cm pieces
40g caster sugar
4 balls stem ginger in syrup, chopped
2 tsp cornflour
For the custard layer
500ml double cream
150g caster sugar
1 vanilla pod, split lengthways
3 large eggs
5 tbsp demerara sugar
We love Soul Farm. It’s on our doorstep and we love the thought of food being grown literally just up the hill from us.
— Alison Cole - CSA member
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.