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.
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.
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