Dominic Chapman's orange posset with poached rhubarb recipe

Method

1. For the posset, add the orange zest to a bowl. Squeeze the juice and sieve into the bowl. Add the sugar and stir for 1 minute to dissolve.
2. In a separate bowl, whip the cream. As it thickens, trickle in the orange mixture. Continue whisking until stiff then store in a piping bag or container in the fridge until ready to use. This posset is delicate in flavour and can be sweetened with more sugar or 100ml of extra orange juice.
3. For the poached rhubarb, peel, trim and cut the rhubarb into batons - reserve the trimmings.
4. Combine the sugar, water, orange zest, rhubarb trimmings, grenadine or cordial in a pan.
5. Bring to the boil and then leave to cool. Strain the stock syrup through a fine sieve, the liquor should be very pink in colour.
6. Add the rhubarb batons to the stock syrup. Bring to the boil, then remove from the heat and leave to cool in the liquor - the rhubarb should be tender but hold its shape.
7. Divide the rhubarb into glasses, remove the posset from the fridge and pipe or spoon over the rhubarb and serve.

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• Guideline Daily Amounts are calculated for a standard adult woman.