LEMON & RHUBARB POSSET WITH PISTACHIO CRUMB RECIPE (GF)
A delicious recipe that’s easy to make and perfect for the summers. With layers of creamy lemon posset, rhubarb, and pistachio crumble, this dessert is a total showstopper!
INGREDIENTS:
Allergens: milk, nuts
FOR THE RHUBARB:
- 500 g rhubarb (washed, trimmed and cut into roughly 2.5-inch pieces)
- 75 g caster sugar
- 4 tbsp water
- 1 orange (finely zested and juiced)
- 1 vanilla pod (seeded)
- 1.2 ltrs double cream
- 400 g caster sugar
- 8 lemons (finely zested and juiced)
- 75 g pistachio nuts (unsalted) (finely chopped)
Preheat the oven to 180˚C.
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 a 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.
