How To Cook The Lord Crewe's Citrus and Rhubarb Posset At Home

Start by preheating the oven to 160C. Then, trim the rhubarb and discard its edges, then place the rhubarb onto a small baking tray and cover it with tin foil. Put the tray in the oven for 12 minutes, until the rhubarb becomes tender. Remove the tin foil from the top of the baking tray and place it to one side, until the rhubarb is cool. 

Once cool, take half of the rhubarb and use a sieve to strain its juice into a pan. Add 150ml water and 100g sugar and stir it over a gentle heat until the sugar has dissolved. Increase the heat until you bring the mixture to a boil and then set it aside for later. Take the remaining rhubarb, slice it into one-inch strips and place to one side for later.

Next, put the lemon juice and zest, blood orange juice and zest, 150g sugar and cream into a separate pan and bring it to a boil. Whisk the mixture and allow it to simmer for approximately three minutes before removing it from the heat.

In a separate bowl, soak the gelatine in 100ml water and stir until the gelatine is mixed evenly throughout the water. Place the bowl on top of a pan of barely simmering water and leave it until the gelatine has completely dissolved. Pour the posset mixture into the gelatine and whisk together. Use a sieve to strain this mixture into a jug and then pour it into a cocktail glass. Allow the mixture to cool down for 15 minutes and then place it into the fridge, until it is set. 

Take the rhubarb juice that you prepared earlier and place it back onto the heat and reduce the mixture by half, until it is a gel, and pour it into a squeeze bottle. 

Once the posset it set, remove it from the fridge and place one tablespoon of the rhubarb compote in the centre. Add one piece of the sliced poached rhubarb and a pinch of micro mint on top of the compote, and use the squeeze bottle to add drops of the gel onto the edge of the posset.

The Lord Crewe
Front Street, Bamburgh NE69 7BL
01668 214243
lord-crewe.co.uk