Rhubarb creme brulee
American friends unexpectedly descended on me for lunch on Sunday so I made use of some of the rhubarb in the garden in Delia's creme brulee recipe. Stew the rhubarb with sugar, some chopped stem ginger and some ground ginger for about 30 minutes in the oven at 180 degrees. Cool, strain and discard the juice. Then either put in into individual dishes or one serving dish. Mix equal amounts of thick double cream and Greek yoghurt and spread over the top, completely covering the rhubarb. Sprinkle brown sugar over the cream mixture and place under a very hot grill until the sugar bubbles and begins to caramelise. Cool and serve. Not bad!