"I substituted heavy whipping cream for the double whipping cream. Use a heatproof oval dish 23 x 15 cm. Cooking time is added up. This recipe ran England out of rhubarb; it has got to be special This has stem ginger which is candied ginger."

Original is 8 servings

Metric US

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Ingredients

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800 grams rhubarb (7 cups)
4 tablespoons demerara sugar
1/4 teaspoon ground ginger
Candied ginger (2 pieces, finely chopped)

300 ml whipping cream (heavy cream, 1 1/2 cups)
400 grams Greek yogurt (2 cups)
TOPPING
175 grams demerara sugar (3/4 cup)

Nutritional

Serving Size: 1 (235.1 g)
Calories 311.3
Total Fat - 15.4 g
Saturated Fat - 8.9 g
Cholesterol - 51.8 mg
Sodium - 41.8 mg
Total Carbohydrate - 41.4 g
Dietary Fiber - 2.1 g
Sugars - 27 g
Protein - 4 g
Calcium - 194 mg
Iron - 1 mg
Vitamin C - 10.4 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Chop rhubarb into 2.5 cm chunks.

Step 2

Put with demerara sugar, ground ginger, and candied ginger; toss.

Step 3

Put in baking dish.

Step 4

Bake for 20 minutes at 375 degrees Fahrenheit.

Step 5

Stir rhubarb; turn over; bake for 15 minutes more until tender.

Step 6

When cooked cool completely.

Step 7

Tilt pan so juices come out; press with slotted spoon. Take juices out.

Step 8

Turn on broiler.

Step 9

Beat cream until thickened.

Step 10

Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.

Step 11

Spoon sugar over the cream right to the edges.

Step 12

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.