Rhubarb Creams

Last updated:


How do I love thee, rhubarb? Let me count the ways…

If I could eat rhubarb every day of the year, I would! Whether it be in a pie, tart, pudding, fool, or crumble, I’m in like Flynn.

So, when I saw these baby pink Rhubarb Creams at Deliciousmagazine.co.uk, I knew it was only a matter of time before they were on the menu.

Looking through the recipe I wondered, actually, whether they ought to be called ‘possets’ rather than ‘creams’. A posset is made in exactly the same way, by boiling cream for a set amount of time before adding in lemon juice. However, while a posset sets very firmly, this dessert has the consistency of a thick cream due to the rhubarb puree being added. So, as it turns out, ‘Rhubarb Creams’ is a fitting description.

That aside, this is one sexy little dessert. I made it two weeks in a row – yep, that’s how much we all loved it! That, and the fact that I wanted to make use of the rhubarb season while I could.

Just a slight word of caution: Make sure you taste the dessert before letting it set. Let me put it this way – it’s got both lemon juice and rhubarb in it – a recipe for tartness if ever I saw one! I found the recipe worked perfectly, but do check just in case – you want that perfect balance of sweet/tart without it puckering the cheeks! And, I recommend you serve with a dollop of sweetened whipped cream. Enjoy!

PS: Don’t you just love my retro crystal glasses? I scored them recently for NZ$15 (US$10) from a local charity shop. Just perfect for show-casing a pretty dessert!



Prep Time 15 mins
Cook Time 28 mins
Resting Time 3 hrs 20 mins
Total Time 4 hrs 3 mins
Course Dessert
Servings 6 Small Servings


  • 14.1 oz trimmed rhubarb (sliced into 3cm (just over an inch) lengths)
  • 6.3 oz golden caster sugar (superfine sugar)
  • 16.9 fl oz double cream
  • Juice of 2 large lemons
  • Softly whipped cream to serve (sweetened with a little icing)
  • sugar (confectioner's sugar)


  • Preheat the oven to 160°C (320°F).
  • Put the rhubarb and half the sugar in a bowl, mix, then let macerate for 20 minutes.
  • Spread the rhubarb (including all the sugar from the bowl) in a single layer over a shallow roasting tray and bake for 25 minutes until really soft (it may take less if your rhubarb stalks are thin). Spoon the rhubarb and its juices into a food processor and blend. Pass through a sieve, pushing it through with a spoon to extract as much liquid as possible. Discard any rhubarb left in the sieve, then cool the puree completely.
  • Put the cream and remaining sugar in a high-sided saucepan and bring slowly to the boil, dissolving the sugar. Turn down the heat (to prevent it from boiling over) and bubble gently for 3 minutes.
  • Remove from the heat, then stir in the lemon juice, followed by the rhubarb puree.
  • Pour equally among 6 glasses or 150ml (2/3rds cup) ramekins.
  • Cover with cling film and chill for at least 3 hours or overnight.
  • When ready to serve, add a dollop of softly whipped, sweetened cream.


The second time I made this, I wanted to make slightly larger servings, so I increased the rhubarb to 500 grams (17.6 oz) which I found deepened the flavour, while still setting nicely to a heavy cream consistency. It also gave me 7 good sized servings.
Keyword Rhubarb Creams
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.