Rhubarb-Lemon Posset
recipe

A refreshing and delicious rhubarb dessert that combines the tartness of lemon with the creaminess of whipped cream. This easy-to-make dessert is perfect for special occasions.
Preparation Time: 30 minutes + chilling
Serving Size: 2-4

Ingredients:

- Rhubarb Compote:
- 250 ml rhubarb, chopped
- 1 tsp cinnamon
- 50 g jam sugar
- 100 ml water
- Lemon Posset:
- 200 ml cream
- 50 ml lemon juice
- 150 g sugar

Instructions:

1. Rinse and chop the rhubarb.
2. Place 100 ml of water in a saucepan and bring to a boil. Add the rhubarb and cook until soft.
3. Stir in the jam sugar and taste. If it is too tart, add more sugar as needed. Cook the mixture down slightly and season with cinnamon. Let it cool.
4. For the Lemon Posset: In a saucepan, combine the cream and sugar. Bring to a boil and stir for about 2-3 minutes.
5. Remove the saucepan from heat and add the lemon juice. Mix well and allow it to cool.
6. Once the Lemon Posset has thickened slightly and the rhubarb compote has cooled, spoon the rhubarb compote into serving dishes and gently pour the Lemon Posset on top.
7. Allow the dessert to chill in the refrigerator for a while before serving.
Nutritional Information (per serving, approximately):
- Energy: 250 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 14 g
- Fiber: 1 g

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