Recipe of the Month — July 2014
Lime Posset with Poached Rhubarb and Amaretti Crumbs

In medieval and renaissance days, a posset was a warming drink made from milk curdled with alcohol (sack – Spanish fortified wine) or citrus juice. From the 18th century it was thickened with ground almonds, cruched biscuits or egg yolks and today it’s more of a fool; made with cream and served chilled.

We’re loving posset with poached rhubarb and crumbed Amaretti biscuits.
Prepare this the day before you need it to take the stress out of a dinner party.

Serves 7



  • 750 mls cream
  • 1 vanilla pod
  • 120 gms castor sugar
  • 2 limes for zest
  • 75 mls lime juice


Finely grate the zest of the two limes, then juice as much fruit as you need to get 75 mls (about 3 limes).
Split the vanilla pod.
In a heavy-bottomed saucepan gently bring the cream, vanilla pod, sugar and lime zest to the boil. Whisk to combine.
Once the sugar has dissolved, remove from the heat and thoroughly stir in the lime juice. Pour through a sieve into a jug.
Divide into ramekins or bowls. Allow to cool, then chill for a couple of hours until set.



  • 500 gms rhubarb, trimmed of leaves and sliced diagonally
  • 120 gms castor sugar
  • 1 vanilla pod
  • 1 lemon, zest and juice
  • 1/4 tsp coarse salt


In a heavy-bottomed saucepan combine the sugar, vanilla bean, lemon zest and juice, salt and 330 mls water. Bring to the boil, stirring until the sugar has dissolved. Add the rhubarb and reduce the heat to low. Cover the pan and simmer for about 5 minutes until the rhubarb is tender.

Remove the vanilla bean and allow to cool.

To Serve

Remove the posset from the fridge and serve immediately with room temperature rhubarb on top and a sprinkling of Amaretti crumbs. Serve with a late harvest Riesling.