Prep time:
Cooking time: 30 minutes
Total time:
Serves: 8
800ml double cream
200g caster sugar
2 limes, zest & juice
1 lemon, zest & juice
Rhubarb & ginger compote
400g rhubarb, washed & cut into 5cm batons
8 stem ginger pieces, finely sliced
400g caster sugar
400ml water
Serve these refreshing posset desserts in individual glasses or ramekins. They'll look impressive and taste even better.
Rhubarb arrived in Europe from Asia in the 14th century. Originally it was used for medicinal purposes, but started to be used in cookery when sugar became more abundant and cheaper in the 18th century. Ginger was imported, from much earlier, also for medicinal purposes. A posset was originally a hot drink made of milk curdled with spiced wine, often used as a remedy for colds. In the 16th century the drink evolved into a cream, sugar and citrus-based confection, similar to syllabub. Cool before serving.
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