Poached Rhubarb with Crème Brulée

Stuart Gillies serves silky smooth baked custards with a crisp sugar shell and lemon grass scented rhubarb
By Stuart Gillies
Poached Rhubarb with Crème Brulée
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes plus 4 hrs chilling
  • Effort: medium


For the poached rhubarb

  • 600 ml smooth orange juice
  • 100 ml water
  • 100 g sugar
  • 50 ml grenadine
  • 1 stalks lemongrass, bruised
  • 450 g rhubarb, peeled and cut into short lengths

For the brulée

  • 4 egg yolks
  • 60 g caster sugar
  • 50 ml milk
  • 400 ml double cream
  • 50 ml Baileys or another cream liqueur
  • demerara sugar, for glazing


1. For the poached rhubarb, put the orange juice, water, sugar, grenadine and lemon grass in a large saucepan and bring to the boil. Simmer for 5 minutes to make a syrup.

2. Add the rhubarb and gently poach for 3-5 minutes until it is just tender. Remove from the heat and allow the rhubarb to cool in its liquid.

3. For the brulée: preheat the oven to 90C/Gas 2.

4. Combine all of the brulée ingredients in a mixing bowl and whisk until smooth. Pour the mixture into 4 ramekins and place on a baking sheet. Bake for 30 minutes or until just set in the middle.

5. Leave the brulées to cool, then refrigerate for at least 4 hours.

6. Before serving, sprinkle the tops of the brulées lightly with demerara sugar, and glaze with a cook's blow torch or under a hot grill. Serve with the poached rhubarb.

Rate This Recipe