Lemon and rhubarb posset with pistachio crumb

1 hour 15 minutes


  • 500g of rhubarb, washed, trimmed and cut into roughly 2.5-inch pieces
  • 75g of caster sugar
  • 4 tbsp of water
  • 1 orange, finely grated zest and juice
  • 1 vanilla pod, seeds
  • 1.2l double cream
  • 400g of caster sugar
  • 8 lemons, finely grated zest and juice
  • 75g of pistachio nuts, (unsalted) finely chopped


Preheat the oven to 180˚C (160˚C fan)/350˚F/Gas Mark 4
Put the rhubarb in a single layer in a heatproof dish and sprinkle over the sugar, orange zest and vanilla seeds. Add the orange juice and water and bake for 30 – 40 minutes, or until the rhubarb is soft but still retains its shape. Leave to cool completely. Reserve some of the prettiest stalks to decorate the tops of the possets and chop the rest into small pieces. Line the base of 8 Martini glasses with a good tablespoon of the chopped rhubarb
Next, make the posset. Simply put the cream and sugar into a saucepan and stir over a gentle heat until the sugar has dissolved. Increase the heat and bring to the boil. Remove from the heat and immediately whisk in the lemon zest and juice. Pour the mixture into a cold jug and leave to cool slightly before dividing it between the glasses. Pour the posset carefully down the edge of each glass to avoid making the rhubarb float up. Pop the glasses in the fridge for about 4 hours or until set
To serve, sprinkle the pistachios around the edge of each glass and slice the remaining rhubarb sticks lengthways and artfully arrange them on top. (You can make these a couple of days before your dinner party if you want to get ahead)