A sweet and tart dessert, perfect for spring!
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
- 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.
- 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.
- 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.
- 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.
- 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.