Technically a vegetable, rhubarb offers a tart taste that is delightful in traybakes and crumbles. To really make the most of rhubarb, Mary Berry has shared her recipe for rhubarb and lemon pots that are perfect for summer. Sourced from the baker’s Cooks Up A Feast recipe book, there’s ample rhubarb and lemon pots to serve up to six guests.
Moreover, this charming dessert can be prepared up to 12 hours in advance if you’d rather not spend the day waiting for them to set in the fridge. While they require at least four hours in the refrigerator, these petite desserts take a mere 12 minutes to whip up, reports the Express.
Mary Berry’s rhubarb and lemon pots
Ingredients
750g rhubarb, sliced into 4cm pieces
Finely grated zest of half an orange, plus two tbsp orange juice
25g caster sugar
For the lemon topping:
300ml double cream
50g caster sugar
Finely grated zest and juice of one-and-a-half lemons
Six mint leaves, for garnish
Method
Place the rhubarb, orange zest, orange juice, and sugar into a saucepan over a high heat. Stir. Cover with a lid and then lower the heat. Simmer for 10 minutes. Set aside to cool.
Prepare the topping
Combine the cream, sugar, and lemon zest in a saucepan and gently heat over a low flame (until the sugar dissolves).
Once the mixture reaches a simmer, remove the saucepan from the heat, stir in the lemon juice and set aside.
Next, spoon the rhubarb and a bit of the liquid into the base of a decorative glass or tumbler.
Pour the lemon mixture on top, then place the ready-made rhubarb and lemon pots into the fridge for a minimum of four hours to set.
Once chilled, serve the scrumptious dessert cold with a few mint leaves as garnish.
