Rhubarb and lemon pots

Serves: 6 or 12
The combination of rhubarb and lemon is delicious. This pudding looks particularly pretty made with young pink rhubarb, which is available in the shops towards the end of the winter.

Ingredients

  • Serves 6

  • 750g (1lb 10oz) rhubarb, sliced into 4cm (13⁄4in) pieces
  • finely grated zest of 1⁄2 orange, plus 2 tbsp orange juice
  • 25g (scant 1oz) caster sugar
  • For The Lemon Topping

  • 300ml (10fl oz) double cream
  • 50g (13⁄4oz) caster sugar
  • finely grated zest and juice of 11⁄2 lemons
  • six mint leaves, to decorate
  • Serves 12

  • 1.5kg (3lb 3oz) rhubarb, sliced into 4cm (13⁄4in) pieces
  • finely grated zest of 1 orange, plus 4 tbsp orange juice
  • 50g (13⁄4oz) caster sugar
  • For The Lemon Topping

  • 600ml (1 pint) double cream
  • 100g (31⁄2oz) caster sugar
  • finely grated zest and juice of 3 lemons
  • 12 mint leaves, to decorate

Instructions

  • 1
    Put the rhubarb, orange zest, orange juice, and sugar into a saucepan. Stir over a high heat for 2 minutes, cover with a lid, lower the heat, and simmer for 10 minutes (15 minutes for 12) or until the rhubarb is just tender. Set aside to cool.
  • 2
    To make the topping, put the cream, sugar, and lemon zest into a pan. Heat gently over a low heat until the sugar dissolves and the mixture reaches simmering point. Remove from the heat, stir in the lemon juice, and set aside to cool slightly.
  • 3
    Spoon the rhubarb and a little of the liquid into the base of some pretty glasses or tumblers. Pour the lemon topping on top, then transfer to the fridge for a minimum of 4 hours to set.
  • 4
    erve chilled, decorated with mint leaves.
  • Prepare Ahead

  • 1
    The pots can be made up to 12 hours ahead.
  • 2
    Not suitable for freezing.

Mary’s latest book

Mary's Foolproof Dinners

With 120 all-new recipes, Mary’s Foolproof Dinners has everything you need to make delicious, fuss-free meals – whatever the occasion, Mary’s got you covered.

READ MORE

To Top