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Roasted rhubarb & cardamom possets
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400g rhubarb, cut into 3cm lengths
Juice and zest of 1 clementine, plus extra zest to serve
3 cardamom pods, 2 crushed open, 1 seeds removed and crushed
50g caster sugar
300ml essential Waitrose Double Cream
15g Rowse Honey
Juice ½ lemon
1. Preheat the oven to 180°C, gas mark 4. Place the rhubarb with most of the clementine juice, 2 crushed cardamom pods and 25g caster sugar in a small, deep roasting tin. Toss and cover with foil and roast for 20 minutes until the rhubarb is soft and sweet. Remove the foil, strain and allow to cool completely.
2. Meanwhile, heat the cream, remaining sugar and honey to just under boiling point, then simmer for 3 minutes. Stir the crushed cardamom seeds, clementine zest, lemon juice and remaining clementine juice into the cream and stir. Divide between 4 x 100ml glasses or ramekins and set aside to cool. Cover with clingfilm and chill for 2-3 hours, until set.
3. To serve, top the possets with a spoonful of the rhubarb (removing the cardamom pods) and a little extra clementine zest if you like. Place any extra rhubarb in a bowl to spoon over as you eat.
Typical values per serving:
This recipe was first published in December 2014.