Ingredients

Rhubarb and Ginger Compote

350 g rhubarb, trimmed and cut into 2cm lengths

75 g caster sugar

1 x 2cm piece of stem ginger, finely chopped

Crème Brûlée

4 large egg yolks

60g caster sugar, plus extra for the top

500ml double cream

1 tsp vanilla bean paste

Method

1. To make compote, put rhubarb and sugar into a pan, stir over a medium heat for about 10 minutes until fruit is soft. Remove from heat, then stir through the ginger then divide the mixture between 6 x 175ml ramekin dishes. Leave to cool completely.
2. For the brûlée beat the egg yolks and sugar together in a heatproof bowl. Heat the cream to just below boiling point and gently pour over the egg mixture, stirring all the time. Add the vanilla paste and mix well.
3. Place the bowl over a pan half-full of simmering water; stir with a rubber spatula until the custard thickens. Sieve the custard into a jug then divide between the ramekins. Cover and chill in the fridge overnight.
4. Sprinkle 1½ tsp of caster sugar evenly over each ramekin then using a blowtorch hold the flame just above the sugar and keep moving it round until caramelised.

Tip

If you do not have a blowtorch place the ramekins under a hot grill to caramelise.

Wine pairing

A late harvest or Riesling Auslese with natural juiciness and mineral notes would be great matches for this dessert.