Rhubarb Brulee

This isn't a brulee as such but it makes an excellent pudding, which can be made well in advance.

500g rhubarb
2 tbs marmalade
75g dark muscovado sugar
400 ml whipping cream
400ml Greek yoghurt
Caster sugar

1. Cut rhubarb into 2 cm lengths, put in glass dish and sprinkle over sugar and marmalade.

2. Put in preheated oven (GM4, 350°F, 180°C, 160° Elec Circo) for 30 minutes until rhubarb is soft. Drain most of the excess juice away so there is very little juice left. Leave to cool. At this stage, you could add some halved strawberries.

3. Whip cream until stiff and then fold in yoghurt. Put in fridge for several hours.

4. Heat a heavy based pan and add about 60g caster sugar. Heat until the sugar has melted and caramelised. This takes about five minutes. Carefully pour onto a tray lined with baking parchment. Allow to cool before breaking into pieces. Scatter over the brulee.

The pudding improves if you leave it for at least 12 hours.

The addition of strawberries (100g) brings this pudding more in line with a true summery pudding. It is, however, just as good without them.