As the days get longer and the weather starts to get a little milder the first of this year's fruits start to show themselves onto menus and markets.
Forced or 'early' rhubarb is one of these. Classed as a vegetable but used and prepared as a fruit this rhubarb is long and pale in appearance and is always sweetened with sugar unless you have a palate for tartness.
Rhubarb is a vegetable with a unique taste that makes it a favourite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities.
It was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America.
Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in Vitamin C and dietary fibre.
A creme brulee is quite a difficult dessert to pull of but it is worth the effort as its taste and presentation is superb. I prefer to make it from start to finish in the pot but this technique takes practice and a keen eye to stop you ending up with scrambled eggs.
CREME BRULEE
(serves 6)
300g/11oz fresh rhubarb
3 tbs caster sugar
2 vanilla pods
300ml/11 fl oz double cream
200ml/7 fl oz full fat milk
8 egg yolks
80g/23/4oz sugar
METHOD
Preheat the oven to 140ºC/275ºF/Gas 1.
Roughly slice up the rhubarb and place it in a pan with the caster sugar and five tablespoons of water. Simmer until tender, divide between six small serving dishes which your brulee will be cooked in, then set aside.
Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil.
Meanwhile, beat together the yolks and the sugar in a bowl until light and fluffy.
When the cream and milk are just boiling, remove the vanilla pods and add litle by little to the egg mixture, whisking continuously. Remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb.
Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the preheated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.
Allow to cool to room temperature then place in the fridge until ready to serve.
Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch.
