Delias Rhubarb And Ginger Brulee - cooking recipe

Ingredients

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

Preparation

Chop rhubarb into 2.5 cm chunks.
Put with demerara sugar, ground ginger, and candied ginger; toss.
Put in baking dish.
Bake for 20 minutes at 375 degrees Fahrenheit.
Stir rhubarb; turn over; bake for 15 minutes more until tender.
When cooked cool completely.
Tilt pan so juices come out; press with slotted spoon. Take juices out.
Turn on broiler.
Beat cream until thickened.
Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
Spoon sugar over the cream right to the edges.
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.
Take out and cool.