Rhubarb Creams

Susan, AKA Kiwicook

Written by: Susan, AKA Kiwicook

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How do I love thee, rhubarb? Let me count the ways…

If I could eat rhubarb every day of the year, I would! Whether it be in a pie, tart, pudding, fool, or crumble, I’m in like Flynn.

So, when I saw these baby pink Rhubarb Creams at Deliciousmagazine.co.uk, I knew it was only a matter of time before they were on the menu.

Looking through the recipe I wondered, actually, whether they ought to be called ‘possets’ rather than ‘creams’. A posset is made in exactly the same way, by boiling cream for a set amount of time before adding in lemon juice. However, while a posset sets very firmly, this dessert has the consistency of a thick cream due to the rhubarb puree being added. So, as it turns out, ‘Rhubarb Creams’ is a fitting description.

That aside, this is one sexy little dessert. I made it two weeks in a row – yep, that’s how much we all loved it! That, and the fact that I wanted to make use of the rhubarb season while I could.

Just a slight word of caution: Make sure you taste the dessert before letting it set. Let me put it this way – it’s got both lemon juice and rhubarb in it – a recipe for tartness if ever I saw one! I found the recipe worked perfectly, but do check just in case – you want that perfect balance of sweet/tart without it puckering the cheeks! And, I recommend you serve with a dollop of sweetened whipped cream. Enjoy!

PS: Don’t you just love my retro crystal glasses? I scored them recently for NZ$15 (US$10) from a local charity shop. Just perfect for show-casing a pretty dessert!



Prep Time 15 minutes
Cook Time 28 minutes
Resting Time 3 hours 20 minutes
Total Time 4 hours 3 minutes
Course Dessert
Servings 6 Small Servings


  • 14.1 oz trimmed rhubarb (sliced into 3cm (just over an inch) lengths)
  • 6.3 oz golden caster sugar (superfine sugar)
  • 16.9 fl oz double cream
  • Juice of 2 large lemons
  • Softly whipped cream to serve (sweetened with a little icing)
  • sugar (confectioner's sugar)


  • Preheat the oven to 160°C (320°F).
  • Put the rhubarb and half the sugar in a bowl, mix, then let macerate for 20 minutes.
  • Spread the rhubarb (including all the sugar from the bowl) in a single layer over a shallow roasting tray and bake for 25 minutes until really soft (it may take less if your rhubarb stalks are thin). Spoon the rhubarb and its juices into a food processor and blend. Pass through a sieve, pushing it through with a spoon to extract as much liquid as possible. Discard any rhubarb left in the sieve, then cool the puree completely.
  • Put the cream and remaining sugar in a high-sided saucepan and bring slowly to the boil, dissolving the sugar. Turn down the heat (to prevent it from boiling over) and bubble gently for 3 minutes.
  • Remove from the heat, then stir in the lemon juice, followed by the rhubarb puree.
  • Pour equally among 6 glasses or 150ml (2/3rds cup) ramekins.
  • Cover with cling film and chill for at least 3 hours or overnight.
  • When ready to serve, add a dollop of softly whipped, sweetened cream.


The second time I made this, I wanted to make slightly larger servings, so I increased the rhubarb to 500 grams (17.6 oz) which I found deepened the flavour, while still setting nicely to a heavy cream consistency. It also gave me 7 good sized servings.
Keyword Rhubarb Creams
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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