Rhubarb brulée recipe

  • Serves 2
  • 35 mins
  • 275 calories / serving
  • Freezable
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Heat the oven to 140°C/Gas mark 1. Slice the rhubarb and place in a pan with water, 2tbsp of fructose sugar and the zest of 1 orange. Gently poach for 5-8 minutes.

For the custard, boil the milk with the seeds from half the vanilla pod.

Take the milk off the heat and whisk in the egg yolks and and 1tbsp of fructose sugar. Pour back into the pan and stir over heat until thickens.

Fill two ramekins halfway with the cooked rhubarb, top with the custard and bake for 20 minutes and leave to cool. Sprinkle each with ½tbsp of demerara sugar and grill for 3-5 minutes.

You can use 4tbps of low fat natural yogurt sprinkled with demerara sugar for a healthier alternative to the custard.

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  • Ingredients

  • 300g rhubarb
  • 3tbsp of fructose sugar
  • 1 orange
  • 200ml semi-skimmed milk
  • 1 vanilla pod
  • 2 egg yolks
  • 1tbsp of demerara sugar
  • Energy 1165kj 275kcal 14%
  • Fat 7g 10%
  • Saturates 3g 15%
  • Sugars 48g 53%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 47.9g Protein 7.7g Fibre 2.8g


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