Lemon and rhubarb posset recipe

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This lemon and rhubarb posset takes 30 minutes to prepare and is best made ahead for the ultimate dinner party dessert/

lemon possets topped with rhubarb served in ramekins
(Image credit: Future)
Preparation Time10 mins plus chilling
Cooking Time20 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories670 Kcal34%
Saturated Fat34 g170%
Fat55 g79%
Carbohydrates42 g16%

Simple but delicious, these zingy lemon and rhubarb possets are easy to make ahead prepped in just 10 minutes.

If you're looking for a simple twist on the classic lemon posset, this recipe with tangy rhubarb and warming ginger biscuits is perfect. The recipe uses lemon juice and zest and is served in little ramekins but bowls or glasses would work brilliantly too. 


  • 200ml double cream
  • 40g granulated sugar
  • Zest ½ lemon and 2tbsp juice
  • 1tsp vanilla extract
  • 1 ginger snap biscuit, crushed

For the rhubarb:

  • 1 stick forced rhubarb, cut diagonally into 3cm pieces
  • 1-2tbsp granulated sugar




  1. Gently heat the cream, sugar, lemon zest and vanilla in a pan over medium heat, stirring until the sugar dissolves. Bring to the boil, then reduce the heat and simmer for 3 mins. Remove from the heat and stir in the lemon juice. Cool to room temperature. Pour into the ramekins or serving glasses, then cover and chill for at least 4 hrs or overnight.
  2. Heat the oven to 150C Fan/Gas 3.5. Toss the rhubarb with the sugar. Put it into a roasting tray, cover with foil, and roast for 7 mins, until tender. Remove rhubarb from the tray and pour the juices into a pan. Simmer for 10 mins until syrupy. Pour over the rhubarb and set aside to cool.
  3. To serve, top each posset with rhubarb, syrup and the crushed ginger snap biscuit.

Top tips for making lemon and rhubarb posset

You can prepare the lemon and rhubarb posset 1 day ahead but we recommend not assembling until you're ready to serve. Once set and chilled, bring the components to room temperature about 30 minutes before serving. If you have leftover rhubarb and need some ideas on how to use it up, read our tips below. 

How to cook rhubarb?

For this dessert we roast the rhubarb which softens it beautifully and intensifies the flavour. If you like, you could also cook it in a pan over the hob. We recommend a low, gentle heat because it can collapse its shape completely when cooked too much. It will still taste great but the presentation will be less desirable. We recommend making a big batch of the syrupy mixture. Leftovers are delicious as a cake filling instead of jam or spooned over yogurt and granola for breakfast. 

What month is best for rhubarb?

Forced rhubarb is in season in the UK from the end of December to March. It has a distinctive pink colour and sour taste. Fresh rhubarb will keep in the fridge for just over a week.

Alternative serving suggestions for lemon and rhubarb posset

We love the flavour of ginger biscuits with the lemon and rhubarb but if you'd like a gluten-free option use some crushed roasted pistachio nuts instead. The green colour will contrast beautifully with the pink rhubarb and creamy yellow lemon base. If you would still like the ginger flavour you could opt for some finely chopped stem ginger or a little drizzle of ginger syrup to serve. 

If you're making this dessert for a special occasion or date night, make sure you present it in some lovely bowls or ramekins. We like the look of these ones from John Lewis. 

Tiny Graphic Bowls, Set of 3 - View at John Lewis

Tiny Graphic Bowls, Set of 3 - View at John Lewis

These adorable bowls have a fun graphic design on the bottom which your loved ones will discover when they have reached the end of the dessert. They are hand wash only but could also be used for snacks and nibbles like olives and nuts when you're hosting. 

Looking for more easy dessert inspiration? Our lemon creams use only three ingredients but our lemon meringue pie is a real showstopper and perfect if you're catering for more than two. Alternatively you might like something comforting like a rhubarb crumble. For those hosting a more casual afternoon, a slice of lemon drizzle cake will no doubt satisfy your guest's sweet cravings. 

Jess Meyer
Food Editor

Jess is the Group Food Editor at Future PLC, working across brands in the woman’s lifestyle group, including Woman and Home, Woman’s Weekly, Woman, Woman’s Own, Chat, womanandhome.com and Goodto.com. Hailing from the Antibodies, Jess has a background in media and video production, with many years of experience working on tv and commercial video projects. After relocating to the UK, Jess studied at Leiths School of Food and Wine in London, graduating with a diploma in culinary arts before gaining a scholarship to study at the Ecole Nationale Superieure de Patisserie (ENSP) in France, where she learned the fine art of French patisserie.