Lemon Posset with Crushed Hazelnuts & Roasted Rhubarb

May 14, 2019

Luckily enough rhubarb grows in abundance in the garden of my family home in Tipperary. From April until sometimes well into the Autumn we have a constant supply of this humble vegetable that is most commonly used in desserts and baked treats.

I created this recipe for a recent supper club where I co-catered alongside Vicky Shilling (co-founder of The Reset Retreats and blogger at The Flourishing Pantry) for her Creatives in Residence Supper Club with Charlotte Argyrou (Botanical Illustrator). When I sit down to create menus for events or retreats, the first thing I look to is the season and what fruit and vegetables are best during this time. The supper club happened during April and the first stalks of our rhubarb had ripened at home so I just had to add it to this recipe.

Lemon desserts are one of my favourite things and add a light finish to any meal. The roast rhubarb was inspired from my Ginger & Orange Poached Rhubarb recipe.

Each element of this dessert can be made ahead which is great when cooking for many or are simply delicious on their own. I love to add the roasted rhubarb to my porridge, granola or with some yoghurt for a light snack.

For more rhubarb recipes try my Rhubarb & Orange Loaf.

500ml creme fraiche
100g caster sugar
2.5 lemons, zest and juice
50g hazelnuts
200g rhubarb, chopped into bite sized chunks
3 pieces of stem ginger in syrup or 1 tbsp of freshly grated ginger & 2 tsp of honey
50ml water

Serves 6.

Stir the creme fraiche and caster sugar together in a large heatproof bowl over a pan of water. Increase the heat until the creme fraiche begins to boil. Once bubbles appear on the surface of the creme fraiche, reduce the heat and stir in the lemon zest and juice.
Continue to stir the mix until it thickens.
Remove from the heat and strain the mix through a sieve into a pouring jug.
Divide the strained mixture between 6 ramekins or glasses.
Place in the fridge for at least 5 hours or overnight.
Preheat an oven to 200°C/180°C fan/400°F and place the hazelnuts in a roasting tin. Roast for 10 minutes or until the skin begins to loosen and come off. Remove from the oven and allow to cool.
Combine the rhubarb, ginger and water in a separate roasting tin and roast in the oven for 15 minutes or until soft through.
Crush the hazelnuts in a food processor or place into a tall jug and crush with the base of a rolling pin.
To serve: add the rhubarb to the posset followed by a sprinkle of hazelnuts.