The Rhubarb and lemon pots Recipe is the combination of rhubarb and lemon is delicious. The dessert looks particularly pretty made with young pink rhubarb, which may be available in stores toward the end of the winter.
Serves 6
Ingredients:
1lb 10oz (750g) rhubarb, sliced into 13⁄4in (4cm) pieces
finely grated zest of 1⁄2 orange,
plus 2 tbsp orange juice
2 tbsp superfine sugar
For the lemon topping
11⁄4 cups heavy cream
3 tbsp superfine sugar
finely grated zest and juice
of 11⁄2 lemons
six mint leaves, to decorate
Method:
1 Put the rhubarb, orange zest, orange juice, and sugar into a saucepan. Stir over high heat for 2 minutes, cover with a lid, lower the heat, and simmer for 10 minutes (15 minutes for 12) or until the rhubarb is just tender. Set aside to cool.
2 To make the topping, put the cream, sugar, and lemon zest into a pan. Heat gently over low heat until the sugar dissolves and the mixture reaches simmering point. Remove from the heat, stir in the lemon juice, and set aside to cool slightly.
3 Spoon the rhubarb and a little of the liquid into the base of some pretty glasses or tumblers. Pour the lemon topping on top, then transfer to the fridge for a minimum of 4 hours to set.
4 Serve chilled, decorated with mint leaves.
PREPARE AHEAD
The pots can be made up to 12 hours ahead. Not suitable for freezing.
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| Rhubarb and lemon pots Recipe |
