Lemon Posset with Rhubarb & Thyme Sugar

Name: Lemon Posset with Rhubarb & Thyme Sugar
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 150g sugar; 300ml double cream; 150ml crème fraîche; Zest of three lemon & juice of 1 lemon; 100g sugar; Seeds scraped from 1 vanilla pod; 1 teaspoon fresh thyme leaves, pulled from their stalks; 200g rhubarb, sliced into stick of about 8cm in length; Juice of one lemon

Bex Blundy

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Acidic lemon and sour rhubarb are a classic pairing. This creamy posset recipe is a great way to bring a brightness to your January with vibrant winter citrus and pink forced Yorkshire rhubarb roasted in a herbal thyme sugar.

Bright pink rhubarb on a creamy yellow posset

Ingredients

For the posset

150g sugar
300ml double cream
150ml crème fraîche
Zest of three lemon & juice of 1 lemon

For the rhubarb in thyme sugar

100g sugar
Seeds scraped from 1 vanilla pod
1 teaspoon fresh thyme leaves, pulled from their stalks
200g rhubarb, sliced into stick of about 8cm in length
Juice of one lemon

Directions

Preheat the oven: to 160°C
Make the posset: Heat up the sugar, crème fraîche and double cream over low heat in a saucepan until steaming, whisking to ensure no lumps. Grate in the zest of three lemons, then squeeze in the juice of one lemon. Stir well, then decant into 4 glasses. Leave to cool, then leave in the fridge to set for 3 hours, up to overnight.
Make the thyme sugar: Rub the thyme leaves and the vanilla pod seeds into the sugar, massaging with your fingers so the flavours of both infuse the sugar.
Bake the rhubarb: Toss the rhubarb in the thyme and vanilla sugar mix (note - you may not use all of the sugar mix, season to your sweetness preference. We used about a handful of sugar to roast our rhubarb. The rest of the thyme and vanilla sugar can to stored to be used for other things!) Then squeeze the juice of one lemon over the rhubarb and lay it in a baking tray. Roast for 15 minutes, until soft, but not falling apart.
Serve: Once the posset has set, serve with some of the rhubarb on top.