I served my posset with a dollop of cream, some reserved rhubarb, a sprig of fresh mint and a sprinkling of crushed pistachio, with a few stem ginger cookies. Top tip – if your rhubarb is a ...

I served my posset with a dollop of cream, some reserved rhubarb, a sprig of fresh mint and a sprinkling of crushed pistachio, with a few stem ginger cookies.

Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice ...

With posset, a rich, creamy texture is of the utmost ... but any seasonal poached fruit, like rhubarb, stone fruit or berries, works well. She also contends that a piece of crumbly, buttery ...

For a zesty dessert you can serve straight from the fridge, look no further than lemon posset mousse, which I've tweaked here with the addition of poached rhubarb. The lemon and rhubarb give it ...

Tangy rhubarb is slightly stewed ... Just hand us the star baker crown now… Jane says: “I have always adored lemon posset – who knew that combining sugar, cream and lemon could lead to ...

This is the perfect companion for rhubarb posset. Beat the butter and sugar together. Fold in the flour, a pinch of salt and ginger. Mix until it resembles soft breadcrumbs, then pull the mixture ...

Fresh or cooked fruit, such as berries or rhubarb, for serving In a medium saucepan over medium-high heat, combine the heavy cream, crème fraîche, sugar and lemon zest.