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Season: Autumn Spring 

Rhubarb Lemon Posset

Serves 6


*1.5kg rhubarb

3 tbsp Demerara sugar

*600ml Guernsey cream or best double cream

125g Caster Sugar

Juice of 3 Lemons


Preheat the oven to 170C, gas mark 5.

Cut the rhubarb into 3cm pieces. Put into a large roasting dish and sprinkle with demerara sugar. Roast for 15 minutes. Rhubarb should still be in whole pieces. Leave to cool. Divide the rhubarb between 6 glass dishes leaving some for decoration.

Pour the cream and sugar into a saucepan, and bring slowly to the boil. Reduce the heat and cook for 2-3 minutes. Remove from the heat, stir in the lemon juice, and pour into a jug. Leave to cool…not set.

Carefully pour the mixture on top of the rhubarb, refrigerate for 3 hours or until set.


* Available from Hampshire Farmers’ Markets

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