Rhubarb and pink grapefruit possets with poppy seed and pistachio shortbread

Name: Rhubarb and pink grapefruit possets with poppy seed and pistachio shortbread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 1kg rhubarb, sliced; 500g caster sugar; 600ml double cream; 1 tsp vanilla extract; Finely grated zest and juice; 2 pink grapefruit; For the shortbread; 50g caster sugar, plus extra to sprinkle; 110g unsalted butter, chilled and chopped; 170g plain flour; 1½ tbsp poppy seeds; 20g shelled pistachios, roughly chopped

Portion size: Serves 8-10
Hands-on time 30 min, plus cooling and at least 4 hours setting. Oven time 25 min
Difficulty: medium

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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These possets make the most of winter’s citrus and the pleasant tang of rhubarb. Meanwhile, the buttery shortbread on the side adds texture and plenty of dunking opportunities. An impressive make-ahead dessert for Christmas entertaining.

Here’s our classic easy shortbread recipe.

Before you start

The compote and posset can be put into glasses/ bowls, then kept chilled for 24 hours. The shortbread can also be made 24 hours ahead and kept in an airtight container.

The sourness of rhubarb varies, so taste the compote and add a little more sugar if needed.

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Ingredients

1kg rhubarb, sliced
500g caster sugar
600ml double cream
1 tsp vanilla extract
Finely grated zest and juice
2 pink grapefruit

For the shortbread

50g caster sugar, plus extra to sprinkle
110g unsalted butter, chilled and chopped
170g plain flour
1½ tbsp poppy seeds
20g shelled pistachios, roughly chopped

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Method

Add the rhubarb and 300g of the sugar to a pan over a medium heat. Simmer for 10-15 minutes to make a compote (add a splash of water if the mixture starts to stick). Leave to cool, then divide among serving glasses or bowls. Keep in the fridge until needed.
Add the double cream, vanilla and remaining 200g sugar to a pan over a low-medium heat and stir until the sugar dissolves and the cream is steaming. Take off the heat. Save a quarter of the grapefruit zest to garnish, then add the rest to the cream along with all the juice. Transfer to a jug, then carefully pour the cream over the compote in the glasses/bowls. Sprinkle the reserved zest over the top, then return to the fridge for at least 4 hours to set.
To make the shortbread, line a loaf tin with baking paper. Add the sugar, butter and flour to a food processor and pulse until it resembles fine breadcrumbs. Stir in the poppy seeds, then tip the mixture into the lined tin and push down until compact and flat. Sprinkle the pistachios over the top, push them gently into the mixture, then sprinkle with a little more sugar and chill for 30 minutes.
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Meanwhile, heat the oven to 180ºC/160ºC fan/gas 4. Bake the shortbread for 25 minutes. Leave to cool completely, then turn out and slice into 8 equal fingers. Store in an airtight tub until needed. Serve the possets with the shortbread on the side.