Delias Rhubarb And Ginger Brulee

• 800 g rhubarb
• 4 tablespoons demerara sugar
• 1/4 teaspoon ground ginger
• 2 pieces candied ginger, finely chopped
• 300 ml heavy whipping cream
• 400 g Greek yogurt
• topping
• 175 g demerara sugar

1. Chop rhubarb into 2.5 cm chunks.
2. Put with demerara sugar, ground ginger, and candied ginger; toss.
3. Put in baking dish.
4. Bake for 20 minutes at 375 degrees Fahrenheit.
5. Stir rhubarb; turn over; bake for 15 minutes more until tender.
6. When cooked cool completely.
7. Tilt pan so juices come out; press with slotted spoon. Take juices out.
8. Turn on broiler.
9. Beat cream until thickened.
10. Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
11. Spoon sugar over the cream right to the edges.
12. Place under broiler; broil until sugar bubbles and turns golden brown; this will take 8 minutes. Watch this time; she is working with an English stove which I am sure is different.
13. Take out and cool.

rhubarb, demerara sugar, ground ginger, candied ginger, heavy whipping cream, greek yogurt, topping, sugar

Taken from www.food.com/recipe/delias-rhubarb-and-ginger-brulee-426084 (may not work)