Cheats Rhubarb Creme Brulee

• 150g fresh rhubarb cut into 1cm pieces
• Juice and zest of 1 orange
• 1 tbsp caster sugar
• 1 x 150g pot of ready made custard
• 2 tsps of soft brown sugar
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Put the rhubarb into a small saucepan with the orange zest, juice, sugar and 2 tbsp water. Gently Bring to the boil then simmer for 8 mins until the rhubarb is cooked
but still holds its shape.

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Divide the cooked rhubarb between two ovenproof ramekin dishes and allow to cool.

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Once the rhubarb has cooled, divide the custard between the two ramekins and refrigerate for one hour or until required (they can be refrigerated for up to 24 hours).

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Pre-heat the grill to high. Sprinkle over 1tsp of soft brown sugar across the top of each of the ramekins and place under the grill.
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Grill until the sugar has caramelised approximately 2-3 minutes. Carefully remove from the heat, leave for 3-4 minutes then serve.

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