Creamy rhubarb pots

    2 hours

    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!


    Dorset, England, UK
    12 people made this

    Serves: 4 

    • 450g rhubarb, rinsed, trimmed and sliced
    • 100g caster sugar
    • 70ml (2½ fl oz) double cream
    • 70ml (2½ fl oz) natural yogurt
    • 6 tablespoons soft brown sugar

    Prep:10min  ›  Cook:50min  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Preheat oven to 160 C / Gas 3.
    2. Place rhubarb in an ovenproof dish and sprinkle with sugar. Bake for 45 minutes in the preheated oven, or until rhubarb is tender but still holding shape.
    3. Divide rhubarb between 4 ramekin dishes and leave to cool.
    4. Pour cream and yogurt into bowl and whip until thick. Spoon into ramekins on top of rhubarb. Generously sprinkle brown sugar on top of each dish and chill until ready to serve.
    5. When ready to serve, place the ramekins on a baking tray and set under a hot grill for one minute, or until sugar has melted and is bubbling.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    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