Rhubarb, Ginger and Lemon Posset
Super easy to make, this Rhubarb, Ginger and Lemon Posset utilises seasonal ingredients in a beautiful traditional dessert the whole family will love!
Ingredients
- 150g caster sugar
- 600 ml double cream
- 2 lemons, zest
- 75ml lemon juice
- Knob of ginger grated
Sauce
- 500g rhubarb
- 4 tbs ginger syrup
Method
- Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest and ginger.
- Chill for 4 hours, or overnight.
- Roast the rhubarb in syrup for 10 minutes at 200c and then cool.
- Top the possets with rhubarb and serve.
Ingredients
- 150g caster sugar
- 600 ml double cream
- 2 lemons, zest
- 75ml lemon juice
- Knob of ginger grated
Sauce
- 500g rhubarb
- 4 tbs ginger syrup
Method
- Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest and ginger.
- Chill for 4 hours, or overnight.
- Roast the rhubarb in syrup for 10 minutes at 200c and then cool.
- Top the possets with rhubarb and serve.
