50g raw sugar
zest 1/2 lemon
400g rhubarb stalks chopped into 3 cm lengths
few drops rose pink food coloring (optional)
3cm piece vanilla bean
400g whipping cream
1 whole egg
4 egg yolks
additional brown or raw sugar for caramelizing
Place raw sugar and lemon zest into TM bowl and pulverize for 10 seconds on speed 8.
Add rhubarb to TM bowl and cook at 100oC for 10 minutes on speed 1. Blend for 5-10 seconds on speed 7. Cool.
In clean TM bowl place vanilla bean pod and second amount of sugar. Pulverize on speed 9 for 15-20 seconds.
Add cream, egg and yolks. Blend together for 10 seconds on speed 8.
Divide rhubarb puree between 12 ramekins.
Pour cream mix over the top and place ramekins into Varoma dish and tray. (You will only fit about 8-9 into one steaming at a time depending upon the diameter of your ramekins.)
Pour at least 1.2 litres of water into the TM bowl, place the Varoma into position and steam at Varoma temperature for 20-25 minutes on speed 2-3 until set in center.
Sprinkle brown sugar on top of each dessert generously and place under a hot grill for 10 minutes or until sugar caramelizes and goes golden brown and bubbly.
Stay near the grill whilst browning the tops and keep checking as the difference between golden and burnt is quite often a matter of seconds.