Rhubarb and Pomegranate

Molasses Creme Brulee

  • 450g rhubarb, trimmed
  • 2 cups (500g) thick vanilla custard
  • 1 tbs pomegranate molasses
  • 4 titanium-strength gelatine leaves
  • 1/2 cup (110g) caster sugar

  1. Place rhubarb on a heatproof plate, cover and microwave on high for 31/2 minutes or until tender (it will break apart). Stand to completely cool.
  2. Transfer to a blender with custard and molasses, and whiz until well combined.
  3. Meanwhile, soak gelatine in cold water for 5 minutes or until softened. Squeeze out excess liquid and transfer to a small frypan over low heat. Cook, swirling the pan occasionally, until gelatine is melted. Add melted gelatine to rhubarb mixture and whiz until well combined. Divide rhubarb mixture among four 1-cup (250ml) heatproof dishes and chill for 3 hours or until set.
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