Rhubarb- rose creme brûlée

This crème brûlée brings a bright and tangy surprise beneath the custard with a gently floral, lightly sweetened rhubarb compote. it’s the kind of dessert that feels both nostalgic and elevated with a kiss of spring. I am a sucker for all things rhubarb.

Rhubarb-Rose Base

Ingredients:

• 1 cup rhubarb, chopped into ½-inch pieces

• 1 cup water

• ½ cup sugar (or to taste)

• 2 vanilla beans, split and scraped

• ½–1 tsp rose water (to taste)

Method:

1. In a saucepan, combine water, sugar, and vanilla bean pods + seeds. Bring to a gentle boil.

2. Once boiling, turn off the heat. Stir in chopped rhubarb and rose water. Let sit for 10–15 minutes, until rhubarb softens but retains its shape.

3. Gently remove rhubarb with a slotted spoon. (Reserve the syrup for cocktails, sodas, or vinaigrettes!)

4. Lightly mash the rhubarb, just enough to soften, then spoon into the base of your ramekins or baking vessels.

5. Freeze until solid. This helps prevent the fruit from bleeding into the custard during baking.

Vanilla Bean Crème Brûlée

Ingredients:

• 2 cups heavy cream

• 1 vanilla bean (or 2 tsp vanilla extract if not using whole)

• 5 egg yolks

• ⅓ cup sugar

• Pinch of salt

Method:

1. Preheat oven to 300°F (150°C).

2. In a saucepan, combine cream and vanilla bean (split and scraped). Bring to a simmer, then remove from heat and let steep for 10 minutes.

3. In a bowl, whisk egg yolks, sugar, and salt until pale.

4. Slowly temper the warm cream into the yolks, whisking constantly. Strain through a fine mesh sieve.

5. Pour custard over the frozen rhubarb base in each ramekin.

6. Place ramekins in a deep baking dish and add hot water halfway up the sides.

7. Bake for 30–40 minutes until just set—the centers should still wobble slightly.

8. Chill for at least 2–3 hours, or overnight.

To Serve:

Sprinkle tops with an even layer of sugar.

Torch until golden and crackly. Serve immediately.