Orange posset with rhubarb
by Dominic Chapman
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Ingredients
Fruit & Vegetables
3 tbsp of orange zest
150ml of fresh orange juice
250g of rhubarb
1/2 orange, zest only
Store Cupboard
3 tbsp of caster sugar
2 egg whites
95g of sugar
Dairy
500ml of whipping cream
Beverages
375ml of water
1 dash of grenadine syrup