A luxurious dessert which perfectly combines new season rhubarb and fiery ginger.
To make the rhubarb posset, put the orange juice, 200g (7oz) of the sugar, the ginger and its syrup in a wide pan. Simmer, stirring, for 5 minutes until the mixture is syrupy.
Stir in the rhubarb, cover with a lid and poach for 3-4 minutes. Remove the lid, turn up the heat and bubble for 3-4 minutes or until the rhubarb is tender but still holds its shape. Remove a third of the rhubarb mixture and set aside until ready to serve. Cook the rest of the rhubarb for a further 4-5 minutes, until soft and syrupy. Remove from the heat and leave to cool, then spoon into a food processor and blend until smooth. Transfer to a bowl and chill completely.
Put the cream and remaining sugar in a high-sided pan and slowly bring to the boil. Turn the heat down and simmer for 3 minutes. Remove from the heat, then stir in the lemon juice, followed by the chilled rhubarb purée.
Divide the rhubarb purée among 6 glasses. Cover and chill for at least 2 hours. (The possets can be kept in the fridge for 2 days.)
To make the shortbread, beat the butter with an electric whisk until pale and fluffy. Sift over the flour, ground ginger, icing sugar and cornflour and mix well. Stir in the crystalised ginger and roll into a ball. Shape into a cylindrical roll about 5cm (2in) in diameter. Wrap tightly in clingfilm and chill for 2 hours or until firm enough to slice. (This dough can be frozen for up to 3 months. It’s easier to slice when firm so defrost until firm but not soft.)
Preheat the oven to gas 5, 190°C, fan 170°C. Cut the dough into 24 x 5mm-thick slices. Put the rounds on a lined baking sheet, spaced well apart, and bake for 10 minutes, until just golden. Cool on a wire rack. (The biscuits can be made in advance and will keep for 4 days in a well-sealed tin.)
Spoon a little of the reserved chilled rhubarb over each posset and serve with the ginger shortbread on the side.
See more Rhubarb recipes