A sweet and tart dessert, perfect for spring!


Serves 6

For the rhubarb

  • 120g sugar
  • 120ml water
  • 270g rhubarb

For the posset

  • Syrup from the cooked, sweetened rhubarb
  • Juice of a lemon
  • 210 g double cream
  • 30g caster sugar


  1. Bring the sugar and water to a gentle simmer in a heavy-based saucepan. Wash the rhubarb stems, slice into three centimetre pieces and add to the simmering syrup.
  2. Allow the rhubarb to cook in the syrup for seven to eight minutes. Remove from the heat and then drain the syrup off the rhubarb. Reserve a little of the cooked rhubarb to decorate.
  3. Have ready six glasses, each able to hold a little over 100mls. Simmer the rhubarb syrup and lemon juice in a pan and reduce to about 75ml, then add the cooked rhubarb and keep it warm.
  4. In another pan, bring the cream and sugar to a boil, tip in the rhubarb, heat until it begins to thicken, then spoon into the glasses. Set aside to cool, then chill for a few hours to set before serving.
  5. I served my posset with a dollop of cream, some reserved rhubarb, a sprig of fresh mint and a sprinkling of crushed pistachio, with a few stem ginger cookies.

Top tip – if your rhubarb is a little green – add a few slices of beetroot or substitute some beetroot juice for water in the syrup to improve the colour.