Lemon and rhubarb posset recipe
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Cooking tools:
- Microplane
- Ramekin
- Baking dish
- Oven
- Whisk
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Refrigerator
- Spoon
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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