Pudding with the Rhubarb - Lemon and Passion Fruit Pots with Rhubarb

Following on from my post for Poached Rhubarb with orange and ginger wine posted the other day here is a recipe using the preserved rhubarb as taken from the same book.  I love it when there is a different recipe to try or indeed use a preserve up in.  This one sounds nice and simple.  Will try some at the weekend.

Ingredients required

600ml of double cream

110g of caster sugar

juice of 2 lemons

pulp of 2 passion fruit

375g of poached rhubarb with orange and ginger wine or 6 heaped tablespoons freshly poached and sweetened rhubarb

3 ginger biscuits

Put the cream and sugar into a pan and bring to the boil then keep at a boil for three minutes.

In a bowl stir together the lemon juice and passion fruit pulp.  Whisk into the cream while it is still hot and leave to stand for 15 minutes.  Meanwhiule spoon the poached rhubarb into the bottom of 6 x 150ml Ramekins.

Slowly pour the cream on top of the rhubarb in each Ramekin.  Cool and chill for 2 to 3 hours.

To prepare the topping put the biscuits into a food processor and whizz until crushed (alternatively put them in a plastic bag and bash with a rolling pin).

Top the creams with the crushed biscuits just before serving.

Catch you soon.

Pattypan

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