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Rhubarb & ginger crème brûlée served in a large baking dish

Rhubarb & ginger crème brûlée

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight chilling
  • More effort
  • Serves 6

Combine the heady flavours of rhubarb and ginger to make a crème brûlée with a real flavour punch. It's a stunning dessert at the end of a special dinner

  • Vegetarian
Nutrition: Per serving


  • 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


  • STEP 1

    Put the rhubarb in a pan with the sugar and chopped ginger. 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. Pour into the base of a round roughly 20cm dish. Leave to cool completely.

  • STEP 2

    For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.

  • STEP 3

    Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.

Recipe tip

If you don’t have a blowtorch, either leave off the demerara sugar and serve as is, or put under a hot grill, but keep a close eye on it as it may go runny.

Recipe from Good Food magazine, March 2021

Goes well with


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A star rating of 4.6 out of 5.5 ratings

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