Poached rhubarb with crème brulée

Method

1. For the poached rhubarb, put the orange juice, water, sugar, grenadine and lemon grass in a large saucepan and bring to the boil. Simmer for 5 minutes to make a syrup.

2. Add the rhubarb and gently poach for 3-5 minutes until it is just tender. Remove from the heat and allow the rhubarb to cool in its liquid.

3. For the brulée: preheat the oven to 90C/Gas 2.

4. Combine all of the brulée ingredients in a mixing bowl and whisk until smooth. Pour the mixture into 4 ramekins and place on a baking sheet. Bake for 30 minutes or until just set in the middle.

5. Leave the brulées to cool, then refrigerate for at least 4 hours.

6. Before serving, sprinkle the tops of the brulées lightly with demerara sugar, and glaze with a cook's blow torch or under a hot grill. Serve with the poached rhubarb.