For the compote:

  • Rhubarb, even pieces 500.0 g
  • Caster sugar 300.0 g
  • Water 200.0 ml

For the Posset:

  • Milk Powder 40.0 g
  • Lemon juice 120.0 ml
  • Caster sugar
  • Lemon zest 40.0 g
  • Orange Zest 20.0 g
  • Double cream 1.2 l

A classic posset with a fresh rhubarb compote at the base. This recipe can be served as small shots for those residents who need calorie recovery or build up.



  1. For the compote:

    • In a pan add the water and caster sugar then bring to the boil.
    • Add in therhubarb and simmer for 5 min.
    • Blend the compote then pipe equally into the base of the ramekins and chill.
  2. For the Posset:

    • Place the Double cream in a pan and bring to the boil with the sugar, milk powder, lemon zest and orange zest for 3 min.
    • Remove from the heat and whisk in the lemon juice.
    • Pass the mixture then allow to cool slightly before adding into the ramekins.
    • Chill for 2 hours or until set.
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