Annie Bell's Rhubarb and Ginger Charlotte

Name: Annie Bell's Rhubarb and Ginger Charlotte
Yield: 6
Cuisine: British
Ingredients: 700g rhubarb trimmed weight; 200g demerara sugar; 50ml ginger wine; 2 day-old rustic white rolls or equivalent quantity good white bread; Unsalted butter softened for spreading; Creme fraiche to serve

Over a year ago 3,412 views

Serves: 6

British Dessert

Ingredients

700g rhubarb trimmed weight
200g demerara sugar
50ml ginger wine
2 day-old rustic white rolls or equivalent quantity good white bread
Unsalted butter softened for spreading
Creme fraiche to serve

Accompaniment

Method

1
Preheat the oven to 200C/180C fan/gas 6. Cut the rhubarb into 2cm-3cm lengths. Arrange in a 30cm/2 litre capacity ovenproof dish (or equivalent size).

Reserving 2 level tablespoons of the sugar, scatter the rest over the rhubarb. Trickle over the ginger wine, cover with foil and bake for 40 minutes. Lifting up a corner of the foil carefully pour most of the rhubarb juice into a bowl.

Thinly slice the bread rolls, discarding the ends. Butter the slices on one side, and arrange these buttered-side up in overlapping slices on top of the rhubarb.

Drizzle the juices over the bread, allow to soak in well, then sprinkle over the reserved sugar. Return to the oven for 25-30 minutes until lightly golden. Serve about 15 minutes out of the oven with crème fraîche or cream.