RHUBARB & LEMON POTS
The perfect summer dessert…We served this pudding at our event last weekend and it was very well received. A refreshing and ever so pretty finale to the day!
Serves 6
You will need :
* 750g rhubarb, sliced into
* 4cm pieces
* finely grated zest of ½ orange, plus
* 2 tbsp orange juice
* 25g caster sugar
FOR THE TOPPING
* 300ml double cream
* 50g caster sugar
* finely grated zest and juice of 1½ lemons
* six mint leaves, to decorate
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 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 Serve chilled, decorated with mint leaves.
