Mary Berry’s rhubarb and lemon pots are the perfect dessert for the summer with zesty lemon topping and a sweet rhubarb compote — and the best part is they only take 12 minutes to make
Rhubarb, technically a vegetable, is known for its tangy flavour that shines in traybakes and crumbles. To truly celebrate this unique ingredient, Mary Berry has revealed her recipe for rhubarb and lemon pots, an ideal summer dessert. This recipe, taken from her Cooks Up A Feast cookbook, yields enough to serve six guests.
What’s more, these delightful desserts can be prepared up to 12 hours ahead of time, saving you from spending the day waiting for them to set in the fridge. Although they need at least four hours to chill, these dainty treats take just 12 minutes to prepare, according to the Express.
Mary Berry’s rhubarb and lemon pots
Ingredients
750g rhubarb, sliced into 4cm pieces
Finely grated zest of half an orange, plus two tbsp orange juice
25g caster sugar
For the lemon topping
300ml double cream
50g caster sugar
Finely grated zest and juice of one-and-a-half lemons
Six mint leaves, for garnish
Method
Start by placing the rhubarb, orange zest, orange juice, and sugar into a saucepan over high heat. Stir the mixture, cover with a lid, then reduce the heat and let it simmer for 10 minutes.
Set aside to cool.
For the topping
To prepare the topping, combine the cream, sugar, and lemon zest in a saucepan and gently heat over a low flame until the sugar dissolves.
Once the mixture starts to simmer, remove the saucepan from the heat, stir in the lemon juice and set aside.
Finally, spoon the rhubarb and some of the liquid into the base of a decorative glass or tumbler.
Drizzle the lemon concoction over, then pop the prepped rhubarb and lemon pots into the fridge for at least four hours to firm up.
Once they’re nicely chilled, dish up this delightful dessert cold, with a scattering of mint leaves for that final flourish.