About the ginger in the Rhubarb brûlée
Hello again Lindsey. I'm taking your advice to another lady on rhubarb brulee for Easter. My questions. Which type of ginger - the knobbly kind, the sugar coated or the one in the jar with juice?
Also can I just put the sugar on top and leave in the fridge overnight. I don't have a blow torch sand I'm nervous about putting under the grill in fancy glass containers.