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Pink Grapefruit Posset with Poached Rhubarb and Wafers
450ml double cream
75ml pink grapefruit juice
115g castor sugar
Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.
Poached rhubarb
More than you’ll need for the recipe but a good way to preserve rhubarb
8 stalks rhubarb, cut into 2cm pieces
1 litre local apple juice
500ml water
100ml castor sugar
2 tablespoons grenadine
Splash sloe gin ( optional)
Place the water and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and gin and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. The juice can be added to sparkling water, wine or to gin and tonic.
Wafers
125g icing sugar
50g butter
50ml pink grapefruit juice
40g plain flour
10g cocoa powder
Set the oven to 180oc and line a baking tray with parchment paper.
Place the sugar, butter and juice in a pan and cook until melted and smooth. Mix in the flour and cocoa powder. Spread thinly over the baking tray and bake for about 10 minutes or until crisp. Cool and break into chards.
Place some rhubarb on top of the posset and garnish with some wafer chards.
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By BBC Radio Ulster
4.4
4747 ratings
450ml double cream
75ml pink grapefruit juice
115g castor sugar
Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.
Poached rhubarb
More than you’ll need for the recipe but a good way to preserve rhubarb
8 stalks rhubarb, cut into 2cm pieces
1 litre local apple juice
500ml water
100ml castor sugar
2 tablespoons grenadine
Splash sloe gin ( optional)
Place the water and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and gin and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. The juice can be added to sparkling water, wine or to gin and tonic.
Wafers
125g icing sugar
50g butter
50ml pink grapefruit juice
40g plain flour
10g cocoa powder
Set the oven to 180oc and line a baking tray with parchment paper.
Place the sugar, butter and juice in a pan and cook until melted and smooth. Mix in the flour and cocoa powder. Spread thinly over the baking tray and bake for about 10 minutes or until crisp. Cool and break into chards.
Place some rhubarb on top of the posset and garnish with some wafer chards.
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