Rhubarb Crème Brûlée | A Tangy Twist on a Classic Dessert

Introduction: A Decadent Fusion of Cream and Tart

Rhubarb Crème Brûlée is a refined, seasonal twist on the beloved French dessert. It brings together the silky richness of traditional crème brûlée with the vibrant, tart flavour of rhubarb, making it a perfect finale for spring and summer dinners. Beneath the crisp, caramelised sugar top lies a layer of tangy rhubarb compote and creamy vanilla custard — a balance of texture and flavour that delights the senses.

Why Make Rhubarb Crème Brûlée?

Seasonal and Elegant – A great way to showcase rhubarb in its peak season
Beautiful Contrast – Sweet, smooth custard meets sharp rhubarb
Make-Ahead Friendly – Prepare the day before and finish just before serving
Restaurant-Quality at Home – Impress your guests with minimal effort

Ingredients

For the Rhubarb Compote:

400g fresh rhubarb, chopped into 1cm chunks
75g caster sugar
1 tablespoon water

For the Vanilla Custard:

4 egg yolks
450ml double cream
1 vanilla pod (or 1 tsp vanilla extract)
75g caster sugar

For the Caramelised Topping:

2 tablespoons demerara sugar (or caster sugar for a finer crack)

Step-by-Step Instructions

1. Make the Rhubarb Compote

Preheat your oven to 200°C (180°C fan).
Spread the rhubarb in a baking dish, sprinkle over the sugar and add the water.
Cover with foil and roast for 20 minutes or until soft.
Let it cool, then spoon a layer into the bottom of each ramekin.

2. Prepare the Custard

Pour the cream into a saucepan. Split the vanilla pod and scrape the seeds into the cream, then add the pod.
Heat gently until just below boiling point. Remove from heat and let it infuse for 10 minutes.
In a separate bowl, whisk the egg yolks with the sugar until pale and thick.
Remove the vanilla pod from the cream, then slowly pour the warm cream into the egg mixture, whisking continuously.
Strain through a sieve to ensure a smooth texture.

3. Bake the Crème Brûlées

Pour the custard over the rhubarb compote in the ramekins.
Place the ramekins into a deep baking tray and fill halfway with hot water to create a bain-marie.
Bake at 150°C (130°C fan) for 30–35 minutes, or until just set but still slightly wobbly in the centre.
Remove from the oven, cool to room temperature, then chill for at least 4 hours (preferably overnight).

4. Finish with the Sugar Topping

Just before serving, sprinkle ½ tablespoon of demerara sugar evenly over each custard.
Use a kitchen blowtorch to caramelise the sugar until golden and crisp. Alternatively, place under a very hot grill for 1–2 minutes, watching closely to avoid burning.

Serving Suggestions

Garnish with a few slices of poached rhubarb or fresh berries.
Pair with a crisp shortbread biscuit on the side.
For a spring celebration, top with edible flowers or a mint sprig.

Storage Tips

Store the uncaramelised custards in the fridge for up to 2 days.
Always add and brûlée the sugar topping just before serving to keep it crunchy.
Do not freeze, as the custard texture may split.

Conclusion

Rhubarb Crème Brûlée takes a classic dessert to new heights with its blend of sharp fruit and luxurious vanilla cream. Easy to prepare in advance and always impressive on the table, it’s a go-to recipe for special occasions or an indulgent treat. With just a few ingredients and steps, you can create a dessert that rivals any restaurant’s — with your own seasonal twist.