About the ginger in the Rhubarb brûlée
Asked on 9 Apr 2020 by Simon01
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.
Thanks. Eileen
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Hello Eileen,
It’s the stem ginger in the syrup.
For the topping, it’s not a brûlée if you don’t caramelise the sugar. I think it would be better to change the dish and go with the grill rather than use your fancy dishes.
You could serve it into fancy dishes or plates at the table.
Best wishes
Lindsey