Rhubarb & Lemon Posset

Well, furlough has hit our household, so while I'm not working for the next few weeks I figured I'd try to up my posts with a few cheery recipes, hence my beautifully pink posset. If you wish to make your posset more pink in color you can add a few pulverized freeze dried raspberries to the boiling stage or add the tiniest drop of pink food coloring. This is an incredibly easy dessert with a great tartness that serves 2. Perfect for any spring table, you'll be sure to love it! Cheers!

Ingredients:

Rhubarb Puree:

5 oz fresh rhubarb chopped (1 large, thick stalk)
1/4 cup sugar
1/4 cup water 

Posset:

1/3 cup Rhubarb puree strained
1 cup heavy cream
1/4 cup sugar
3 tbsp fresh lemon juice

Directions:

Rhubarb Puree:

1. In a high-sided saucepan on medium-high heat add chopped rhubarb, sugar and water
2. Boil for 5 minutes so the rhubarb breaks down entirely
3. Remove from heat and let cool
4. Once mixture has cooled blend and strain through a fine sieve to remove and stringy bits left from your blending

Posset:

1. In a high-sided saucepan on high heat add rhubarb puree, sugar and heavy cream

2. Whisk mixture until it becomes thick (8-10 minutes) and has reduced to 1/2 cup. DO NOT leave your pan, it is important you keep whisking as the mixture will bubble up. If it does bubble up to the edge of your pan, remove from heat and let bubbles settle. If you are adding the pulverized freeze dried raspberries, now is the time to do it so the color melds

3. Once mixture has reduced, strain through a fine mesh sieve into a bowl or Pyrex with a spout

4. Add lemon juice and whisk. Pour into two glasses or short jars and place in refrigerator for 3 hours to cool completely. Serve with a few blueberries or a butter cookie!