Continuing our theme of seasonal eating, I’ve been able to sneak another recipe from the archives.

Our talented gardener Denise Purnell produced a fabulous crop of rhubarb.

This is a super simple recipe that gives a new flavour to a favourite dessert. I love the sweet-sharp taste of the rhubarb alongside the luxurious cream.

Rhubarb Crème Brulée

This recipe serves 12, but it’s easily halved.


  • A litre of  Double cream
  • 12 Egg yolks
  • 100 g Caster sugar
  • Vanilla pod & seeds
  • Poached rhubarb.
  • 12 tbsp Demerara sugar.

To make poached rhubarb

Place 600g rhubarb into a pan with 280g caster sugar and the juice of a lemon. Boil until the rhubarb as broken down, and most of the liquid has evaporated.

For the Crème

  1. Bring cream almost to boiling
  2. Whisk sugar into yolks
  3. Pour cream over yolks & whisk in
  4. Place rhubarb in 12 ramekins, pour mix over & cook in a bain marie at 110°c until set(should take about ½ hour or so).
  5. Set aside and allow to cool completely
  6. When you’re ready to serve, pre-heat the grill to maximum and top the crème with a tablespoon of demerara sugar. Place under the grill until the sugar caramelises. This will vary, so keep a close eye ! Serve immediately

    Crunchy, creamy and hiding a surprise hit of rhubarb. Utterly delicious !

    As well as growing giant rhubarb, Denise is a super-talented florist. See more of her work here