I have a dessert for you today. A dessert that is sublimely easy to make. It’s elegant and simple to look at and is soft in your mouth. It’s a treat in the way that all desserts should be.
Last year I planted a crown of rhubarb. It was doing brilliantly, I even moved house with it and it continued to do brilliantly. Until one day I went down in to the garden to find my crown of rhubarb had been dug up. By what or whom, I have no idea. The world stopped for a moment, I screamed a scream that only the dogs could hear and carried on with my day. But I was gutted about losing the plant as I really enjoy cooking and baking with rhubarb. It’s forgiving and doesn’t mind too much if you go off piste with it.
When we moved here I was really pleased to find a huge amount of rhubarb that had been growing quite happily, unattended, and had not been dug up by anyone or anything. So yesterday I made this, Rhubarb and Rose Posset.
The word posset is used to describe a drink from the middle ages of soured milk that was curdled with wine. It’s evolved since then and is now much more similar to the more familiar panna cotta. Except that there is no use for gelatine in the recipe as the lemon juice helps it to set. Which in turn makes this dessert all the more easy. It’s less scientific which is how I like it.
Ingredients
220g rhubarb, chopped in to cubes
juice of half a fresh lemon
3 tbsp water
350ml thick double cream
60g caster/superfine sugar
3 tbsp rose syrup (I used Le Sirop de Monin, rose)
Simmer the rhubarb and lemon juice, in a pan, on a low heat until soft. Add the water, a tablespoon at a time, to help it along and ensure it doesn’t dry out or singe the pan. When it’s soft enough gently mash it with a fork to break down the cubes of rhubarb. In another clean pan gently bring the cream and sugar to the boil. Stir until the sugar has dissolved and there are no lumps in the cream. The key is to boil it gently and be patient with it.
Add the rhubarb to the pan with the cream and sugar in it and add 3 tablespoons of rose syrup. Stir well and spoon in to four ramekins.
Allow to cool and place in the fridge overnight to set. Garnish with fresh mint before serving.
I loved making these pots. It was easy and produced a dessert that is beautiful as well as heavenly to eat. I’d love to know if you make them for yourself.
I love you and thank you for reading today.
Cherry
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MMMmmmmmm…!!! They sound and look delightful! Rhubarb in the garden says “home” to me.
This looks easy enough even for me to manage!
I have some rhubarb in the garden and I’ve been looking for a recipe that’s not rhubarb crumble to try… this could be the one!
(I’ve been put off picking the rhubarb as a pigeon has done a huge poo on it, but this might tempt me to pick it AND WASH IT).
x
dear Cherry: I follow you everyday and I’m so glad for your new home and the book. Love, Verónica
MMMmmmmmmMMMMMM sounds yummy – I used to hate Rhubarb as a child but in my late 20′s got brave and tried it again and now it’s super yummy
One of my favourites too. They say it is one of the easiest things to grow. Just stick it in a corner of the garden and forget about it. That’s the kind of gardening I like.
Hi Cherry
These look delicious!
I love the sound of rhubarb and rose
sounds like a mixture of rhubarb and custards sweets and Turkish delights all in one!
I will be sure to give this a try.
I’ve made posset before, back in January I made Lemon Possets:
http://www.home.suemarie.co.uk/2012/02/lemon-possets.html
They we so simple to make that I was able to spend all of my energy making them look extra pretty
I can see these as a sophisticated pudding in champagne flutes with a little thin ribbon of rhubarb on top!
You’re so inspiring Cherry!
Sue x
That looks divine
I usually make crumbles and fool (yoghurt and cream) with my rhubarb. It will be lovely to try something different… Have you tried it without the rose syrup? Would it still work do you think?
Looks yummy.
by the way cherry…while your doing the house up, any chance of BEHIND THE SCENES making a return……I loved them…spesh Ned wearing his dinnerxxxx
I second this!!
Sue x
Aww you have just taken me back to France with ‘Le Sirop’
“I screamed a scream that only the dogs could hear.” Ha HA Ha Ha Ha Ha That is sooooo funny. Am I the only one who sees these little humourous gems? That first picture of the rhubarb made my mouth water. Yummy. One of my favourites but must be smothered in evaporated milk.
Sounds yummm!!! My lovely neighbour popped in yesterday with some rhubarb from his allotment. Now I know exactly what I’m going to make with it. thanks Cherry x
all I can say is mmmmmmmmmmmmmmmmmmmmmm
That looks and sounds really lovely. I still have some rhubarb to harvest (yay!) so this is totally going to happen in my kitchen. Thank you!
just fabulous. I love rhubarb, but other than crumble and always a bit stuck with how to use it.
x
Back in the March issue of Sainsbury’s Magazine had a recipe for rhubarb and custard cupcakes which we replicated in a giant rhubarb and custard cake
It has instructions on how to make candied rhubarb ribbons to decorate the cupcakes with… or eat whilst making the cupcakes
Sue x