This layered dessert is best served in individual ramekins. The rhubarb compote and cream topping can be made in advance. Sprinkle with brown sugar and place under the grill just before serving. That way they'll look like creme brulees!
Enjoyed it very much. Will do again. - 25 May 2015
Delicious, Jean, thanks for submitting! A great twist on my usual 'let's stew the rhubarb and have it with cream' staple. - 19 May 2015