Recipe • 30 March 2022

Baked rhubarb posset with almonds

I love rhubarb and used to grow it outside my window in east London.

The leaves got so huge they were bigger than my face! Grated chocolate would also make a nice garnish for this scrumptious pud.

Serves 2

2 sticks of rhubarb (roughly 300g), chopped into 2cm pieces
Zest and juice of 1 orange
40g soft brown sugar
240g full-fat Greek yoghurt
20g flaked almonds, toasted

Preheat the oven to 200°C/fan 180°C/gas mark 6. Gently toss the rhubarb with the orange zest and juice and sugar in a small roasting pan and bake in the oven for 30 minutes. Remove from the oven and allow to cool.
Mix the rhubarb with the yoghurt and serve topped with toasted almonds.

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