These delicious little pots combine the zing of ginger and the vibrant colour of early season forced rhubarb to create a delicious dinner party dessert.  Great to pre make ahead and vary with seasonal fruit throughout the year.




Rhubarb & Ginger Pots

(Serves 4)


For the rhubarb compote

  • 400g trimmed rhubarb, cut into pieces
  • 2 bulbs of stem ginger
  • 1-2 tablespoons of caster sugar (depending on how sharp you like it)
  • 2 gelatine leaves


For the posset

  • 400ml double cream
  • 2 tablespoons caster sugar
  • 2 tablespoons of stem ginger syrup
  • The juice of 1 lemon


Crystalised ginger to serve



To make the compote

1) Soak the gelatine sheets in a bowl of cold water for 5 minutes until they have ‘blossomed’ – absorbing water and becoming soft.

2) Place the rhubarb, sugar & chopped stem ginger in a heavy bottomed pan. Simmer gently for 5-10 minutes until the juices flow from the fruit and the rhubarb is cooked but still holds its shape.

3) Remove from the heat & strain over a sieve, catching the juice in a bowl underneath.

4) When the gelatine leaves have softened, remove from the water & wring dry with your hands. Add the gelatine leaves to the strained rhubarb juices and stir until dissolved.

5) Place some of the rhubarb pieces & stem ginger in the bottom of 4 glass dishes. Pour the juices, with the gelatine in over and place in the fridge to set for 2-3 hours.   (If you wish to create some decorations for the top, reserve a little of the juices, add an additional blossomed gelatine leave and pour into a small container to set)

To make the posset

1) Place the double cream, sugar and ginger syrup into a large saucepan and heat gently.  Bring to the boil and boil for 1-2 minutes, then remove from the heat and allow to cool.

2) Add the lemon juice, whisk well and allow to cool.

3) When the compote is set, gently pour over a few tablespoons of the cooled posset and allow to set again in the fridge for 1 hour.

4) When ready to serve remove from the fridge, allow to come to room temperature and decorate with stem ginger and rhubarb jelly if using.


For more Dinner Party Tips and Tricks have a look at our cookery courses.

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