Orange posset with rhubarb compote is a delicious and eye catching dessert that is super easy to make and it looks and tastes amazing!
The luxurious orange posset is teamed with a naturally vibrant rhubarb compote. The compote not only provides aesthetic interest, the sharpness of the rhubarb breaks up the richness of the creamy posset beautifully and it completes a flavour combination which really works!
The ideal dinner party dessert
I love desserts and we usually treat ourselves to one at weekends and just occasionally during the week. A little treat can really lift your spirits. But for me, easy, eye-catching, and delicious desserts are what's called for when we have dinner guests coming round.
Even better if the recipe can be made way ahead of time to allow you to spend more time with your guests.
This easy orange posset with rhubarb and orange compote is one such easy dessert which always impresses.
But if you need some further dinner party dessert inspiration why not check out my selection of Dinner Party Desserts from top UK food bloggers!
Ingredients
- Rhubarb - Although any rhubarb can be used to make the compote, for the very best flavour and colour use forced rhubarb when it's in season. It really does make for the most delicious winter treat. Forced Rhubarb is in season from late December to the end of March
- Double Cream - (US = heavy cream)
- Oranges
- Lemon
- Caster Sugar - I use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined and is a little more flavoursome with light caramel tones.
Method
Possets are very easy to make. Although you will need to allow time for the compote to cool and the posset to set.
To make the posset it's simply a case of heating the cream and sugar together for a few minutes and then adding some freshly squeezed citrus juice and zest (traditionally lemon is used, but it also works with orange and I imagine grapefruit would work equally well too). It really is that simple.
The juice, as well as providing flavour, naturally thickens the cream. There's no need to reach for the balloon whisk with a posset recipe, the wonderful citrus juice does all the hard work for you!
Making the posset
Step 1 Bring the cream and sugar to the boil and boil for 3 minutes.
Step 2 Stir in the orange juice and zest. The cream will start to thicken.
But I have taken the simple posset to the next level by adding a layer of delicious rhubarb compote. It not only marries two flavours which complement one another perfectly but also provides some visual interest to the dessert when served in glass dishes.
To make the Compote
The compote is made by cooking the rhubarb with a little lemon and orange juice and zest before adding some sugar and cooking until reduced and thickened.
Step 1 Cut the rhubarb into short lengths and add lemon juice, orange juice, zest and sugar.
Step 2 Cook until rhubarb is very soft, and you have a thick jam like compote.
Layering the Compote
Step 1 Pour a layer of posset into each glass and chill until set. Do not chill the remaining posset.
Step 2 Add a layer of cooled compote then top with remaining posset.
It looks particularly good when made with forced rhubarb as this has a good colour producing a compote that is striking, set against the creamy notes of the posset.
The rhubarb compote was the perfect filling in my (soon to be updated) Rhubarb and Custard Genoise Cake too!
Serving Suggestion
The possets look best served in glass dishes to show the layers. These were assembled in cute glass jars which, in a 'previous life', were sat on a shelf in Aldi and held yogurt!
They were far too nice to pop into the recycling container or even, heaven forbid, thrown in the bin! They were recycled in the best way there is by re-using them. They have a 140ml (4½floz) volume which made them the perfect size and shape for presenting the orange posset dessert. Of course the dessert would look great served in wine glasses too.
The possets are complete in themselves but look a bit special with an extra baton or two of rhubarb and an orange slice on the side.
Serve with homemade shortbread fingers (recipe coming soon). Consider adding little orange zest to the shortbread too. My pretty Orange and almond shortbreads on my other blog Recipes Made Easy would also work well with the posset.
📖 Recipe
Orange Posset with Rhubarb Compote
Equipment
- 4 glasses about 140ml (4½ floz) in volume
- saucepan
Ingredients
For the Rhubarb compote
- 350 g slender sticks of rhubarb washed (12oz)
- 1 orange
- ½ lemon
- 3 tablespoons caster sugar
For the Orange Posset
- 300 ml double cream (½pt)
- 75 g caster sugar (3oz)
- 2 oranges
To complete (optional)
- 1 slender stick of rhubarb washed
- 1 orange peeled and sliced
Instructions
To make the compote
- wash and remove the ends of 350g (12oz) rhubarb. Cut the rhubarb into roughly 2cm (1in) pieces and put into a small pan. Grate the zest of the orange and add half to the rhubarb (Resereve the half the remaining zest for to finish). Squeeze the juice from the orange and ½ lemon and add to the pan.
- Set the pan on the hob over a low to medium heat. Allow the rhubarb to cook and break down, stirring periodically. Add 3 tablespoons of sugar and stir. Continue cooking until it has substantially reduced in volume and is a nice thick mixture. Taste and add a little more sugar as necessary.
Meanwhile make the orange posset.
- Finely grate the zest from one orange then squeeze the juice from 2 oranges.
- Place 300ml (½pt) double cream and 75g (3oz) sugar into a saucepan. Stir to combine. Set on the hob over a low light to allow the sugar to dissolve. Once the sugar is dissolved increase the temperature. Allow the cream to come to the boil and boil for 3 minutes, stirring continuously.
- Take off the heat. Add the orange zest, and orange juice. Stir thoroughly. The cream will begin to thicken fairly instantly.
- Carefully divide about half of the prepared posset into your chosen dishes. Wipe the container clean as necessary with a clean cloth. Place the containers in the fridge for about 30 minutes to allow the posset to firm up.
- Once the rhubarb compote has completely cooled and the individual possets in the fridge have set. Add a layer of the rhubarb compote to the chilled possets. Then top with the remaining posset.
- Place them into the fridge and chill for at least 2 hours. Sprinkle the reserved orange zest on top before serving.
To complete (optional)
- Meanwhile, trim the ends off the rhubarb stem. Cut the stem into 5 - 6cm (2-2½in) long batons. Lay them on a baking tray. Roast at 180℃ (160℃ fan)/350°F/gas mark 4 for about 10 minutes. They should be tender when a sharp knife is inserted. Remove from the oven and set the batons aside to cool.
- Serve the possets with the roast rhubarb batons and a slice of orange accompanied with a shortbread biscuit if desired.
Chris says
This was delicious and looks so impressive. My guests were well impressed yet it was so easy to make. Thank you
Lesley Garden says
What a beautiful dessert, combining rhubarb with orange two flavours I love. I'm going to have to try out this recipe. Fantastic photograph by the way, lovely styling.
Liz Ranger (Bubble Tea for Dinner) says
I once accidentally made a posset by adding lemon juice to a creme brulée recipe, it was a bit of a disaster actually! I should have just poured it into ramekins and served it for what it was instead of baking it (the top gained a layer of moisture that made the sugar impossible to burn on top). I never knew you could make it with orange juice too! very cool
Angela - Only Crumbs Remain says
Ooh I like the idea of bruleeing a posset Liz, it sounds delicious but such a shame that it had developed a layer of moisture on top. Lemon's the classic fruit for making a posset, but any citrus fruit will work. I'm imagining grapefruit would be amazing too!
Angela x
Betty Stamp says
Rhubarb and Orange jam. Stop right there. YUUMMMMMMMMM
Ahh your blog always inspires me to be a better baker! Your bakes are always so colourful and imaginative, I just love it!
Also, thats the pinkest rhubarb I've ever seen! Enjoy your weekend!
Betty x
The Betty Stamp
Angela - Only Crumbs Remain says
Awe thankyou Betty, I'm so glad it inspires you - though I must say you're already a fab baker! Isn't the colour of that rhubarb simply amazing! it's forced rhubarb which does have a much better colour to it!
Thanks for popping by, and I hope you have a great weekend too,
Angela x
Vicki Montague says
I never knew that a posset was just made from cream! I always assumed it had eggs in it to make it thicken! You learn something new everyday. This looks wonderful...a real treat!
Angela - Only Crumbs Remain says
Ooh yes, just cream (and some sugar!). The juice in the citrus fruit some how reacts with the fat molecules to make it thicken naturally. It's super easy to make!
Thanks for popping by Vicki,
Angela x
Mandy says
This looks utterly divine! I'm not much of a dessert chef and I always have a panic when people are coming over and I have to make one! Will definitely be pinning this to make later #CookBlogShare
Angela - Only Crumbs Remain says
Awe thankyou Mandy, though I'm sure you're doing yourself a disservice 🙂 Possets are amazingly easy to make Mandy - perfect for when you have guests comeing round.
Angela x
Helen - family-friends-food says
This looks beautiful. Posset has been on my 'to cook' list for ages and your recipe seems really straightforward. Thanks!
Angela - Only Crumbs Remain says
Thank you Helen, it's amazing how easy possets are to make - and they're still yummy without the extra layer of yumminess (aka rhubarb) that I included in this recipe.
Angela x
Eb Gargano says
What a beautiful dessert and, as you say, perfect for a dinner party when you can do almost everything ahead of time! Thanks for linking it up to #CookBlogShare Eb x
Angela - Only Crumbs Remain says
Thank you Eb 🙂 As you know I love baking but when we have guests around I know I get stressed in the kitchen whilst folk are waiting for me - it just makes sense on so many levels to be able to prepare things ahead of time.
Angela x
Chonnie Johnston says
Oh this looks so delicious, I love the colours. Its nice to be able to reuse the yogurt jars as well 🙂 #CookBlogShare
Angela - Only Crumbs Remain says
Thankyou Chonnie. I love re-using jars where I can, can you imagine how much more expensive they would be if something similar was bought from a kitchen department store!
Angela x
Anca says
Aww, the colours are so nice that make the posset look so inviting. I would love to try it.
Angela - Only Crumbs Remain says
Thankyou Anca, that layer of rhubarb really does make it look more inviting doesn't it Anca,
Angela x
Jacqueline Bellefontaine says
Oh these looks absolutely delicious. I love the idea of the rhubarb jam with the orange posset too. The biscuits look perfect. I so wnat to try this.
Angela - Only Crumbs Remain says
Aw thankyou Jacqueline, i have to say the orange posset was amazing with the rhubarb jam. i hope you enjoy it as much as we have if you give it a go 🙂
Angela x