Method:
1. First cut the rhubarb into 2cm lengths. Boil the sugar syrup along with the peel and vanilla and then strain straight onto the rhubarb pieces. Cover and leave to cool. The residual heat will be sufficient to cook the rhubarb to the right consistency (not too mushy and not too sweet).
2. Bring the double cream and caster sugar to the boil in another saucepan. As soon as it reaches the boil, remove from heat, let cool for a minute and then whisk in the lemon juice and a splash of the rhubarb cooking liquor. Pour into 3-4″ ramekins and set in the fridge.
3. Make your jelly. Bloom the gelatine in a bowl of cold water. Warm 100ml of the bright pink rhubarb poaching liquor and add the bloomed gelatine, whisking gently until its all melted. Allow to cool to room temperature.
4. Place 4-5 pieces of poached rhubarb on top of the set possets and pour a 3mm layer of the jelly liquid on to every one. Refrigerate again so that the jelly sets glossing the rhubarb pieces and hiding the pale posset beneath.
Ingredients (serve 6):
300 ml double cream
65 g caster sugar
40 ml lemon juice
200 g Yorkshire Forced Rhubarb (trimmed top and tail)
1 leaf gelatine
2 strips of orange peel
half a vanilla pod (seeds and pod)
For the sugar syrup:
300 ml water
150 g caster sugar
(heated together until all the sugar has dissolved, then cooled)
