Rhubarb & Ginger Crème Brûlée

Wishhful thinking. A match made in heaven.

Ingredients
500ml DeviliShh™ Crème Brûlée
2 tablespoons of grated ginger
Rhubarb (tinned or freshly stewed)
Demerara Sugar

Method

1. Place 2-3 spoonfuls of stewed rhubarb and ginger into heat proof glasses.
2. Pour the Crème Brûlée into a saucepan. Bring to the boil, stirring regularly.
3. Pour over the rhubarb. Refrigerate for 1-2 hours.
4. Before serving, sprinkle with Demerara sugar.
5. Caramelise with a kitchen blow torch or under a medium grill for 2-3 minutes. Leave to cool.