Lemon and rhubarb posset recipe - Great British Chefs
Dinner parties can and should be fun to prepare. Victoria shares her tips for throwing the perfect party - complete with recommended wines for less than £229 (which you could save by switching to...
Ingredients
- 500g of rhubarb, washed, trimmed and cut into roughly 2.5-inch pieces
- 75g of caster sugar
- 4 tbsp of water
- 1 orange, finely grated zest and juice
- 1 vanilla pod, seeds
- 1.2l double cream
- 400g of caster sugar
- 8 lemons, finely grated zest and juice
- 75g of pistachio nuts, (unsalted) finely chopped
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