Rhubarb Possets

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.

A rhubarb posset 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!

RHUBARB POSSETS

Dive into a sweet treat where tangy rhubarb meets creamy goodness, all jazzed up with a pop of lemon. It's super easy to whip up and packed with delicious flavors, making it the perfect chill-out dessert after a big meal.

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Prep Time 15 minutes mins

Cook Time 28 minutes mins

Resting Time 3 hours hrs 20 minutes mins

Total Time 4 hours hrs 3 minutes mins

Course Dessert

Servings 6 Small Servings

Calories 138 kcal

Ingredients

  

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• ▢ 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)

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Instructions

 

• 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.

Notes

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.

Nutrition

Calories 138kcal (7%)Carbohydrates 33g (11%)Protein 1g (2%)Fat 1g (2%)Saturated Fat 1g (6%)Polyunsaturated Fat 0.1gMonounsaturated Fat 0.3gCholesterol 3mg (1%)Sodium 4mgPotassium 195mg (6%)Fiber 1g (4%)Sugar 31g (34%)Vitamin A 109IU (2%)Vitamin C 5mg (6%)Calcium 59mg (6%)Iron 0.2mg (1%)

Keyword Possets, Rhubarb

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