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Official Food Photographer 2013 and 2014

Rhubarb Brûlée

This blend of fresh summer strawberries, rhubarb and tangy grapefruit is a real winner. Add a caramelised brûlée topping and you’ve got a stylish dessert in super quick time.

LRNVW14 Rhubarbly

Rhubarb brûlée

Serves 4

Preparation time: 5 minutes
Cooking time: 15 minutes

Vegan

300g rhubarb, sliced
100g strawberries, cut in half (optional)
2 oranges or grapefruits
A few drops of vanilla extract
20g sugar
8 tsp white sugar to top each ramekin

  1. Zest the grapefruits or oranges, peel with a knife, slice the fruit horizontally remove the centre section and cut the slices into segments. Set to one side.
  2. Place the rhubarb, strawberries (if using), ½ tsp zest, vanilla extract and sugar into a pan and simmer on a low light for 10 minutes or until most of the liquid has evaporated.
  3. Divide the rhubarb between 4 ramekins.
  4. Arrange the grapefruit segments to cover the rhubarb completely.
  5. Sprinkle 2 tsp of sugar onto the top of each ramekin and immediately place the ramekins under a hot grill until the sugar starts to melt and caramelise. This can also be done with a catering blow torch.
  6. Allow to cool before serving.
    Recipe © The Vegetarian Society

LRNVW14 Rhubarbly2

 

Are you looking for a food photographer who shares your values? During National Vegetarian Week I’m offering a 20% discount for commissioned food photography. For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

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