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.
Ingredients
- 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)
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: 138kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 4mgPotassium: 195mgFiber: 1gSugar: 31gVitamin A: 109IUVitamin C: 5mgCalcium: 59mgIron: 0.2mg
Tried this recipe?Let us know how if you liked it in the comments below!