Monday, 27 February 2017

Orange Posset with Rhubarb & Shortbread

This delicious and eye catching dessert is perfect when hosting a dinner party not least because it is super easy to make, looks and tastes amazing, but needs to be made a few hours ahead of time allowing you to be the perfect attentive host!  The luxurious orange posset is teamed with a naturally vibrant rhubarb and orange jam, which not only provides aesthetic interest and combines a flavour combination which really works, but the sharpness of the rhubarb breaks up the richness of the dessert beautifully. 

Orange Posset with Rhubarb and Shortbread Fingers

I love desserts.  Puddings.  Afters.  Sweets.   What ever you want to call them they have my name all over them.  Just check out my recipe index if you need any more convincing!    Whether they're homely like a Mincemeat & Apple Galette, traditional like a Yorkshire Curd Tart,  or complex like a Marjolaine I just love desserts.

But for me, easy, eye catching, and delicious desserts are what's called for when we have dinner guests coming round.  Even better if the recipe can be made way ahead of time to allow me to natter and entertain our friends and family rather than being stuck in a hot kitchen where it's easy to become stressed over how long things may be taking.  Delicious make ahead desserts are certainly what's called for, and if you need some further dinner party dessert inspiration why not check out my 20 Awesome Dinner Party Desserts from top UK food bloggers!

Orange Posset with Rhubarb and Shortbread Fingers is the perfect dessert recipe when hosting a dinner party.

Our easy Orange Posset with Rhubarb and Orange Jam and Shortbread Fingers is one such easy dessert which is perfect when hosting a dinner party.  Possets are very easy to make.  It's simply a case of heating the cream and sugar together for a few minutes and then adding some freshly squeezed citrus juice and zest (traditionally lemon is used, but it also works with orange and I imagine grapefruit would work equally well too).   The juice, as well as providing flavour, naturally thickens the cream.  There's no need to reach for the balloon whisk with a posset recipe, the wonderful citrus juice does all the hard work for you!

Orange Posset with Rhubarb and Shortbread Fingers Recipe

This Orange Posset recipe is layered up with a delicious rhubarb jam, it not only marries two flavours which complement one another perfectly, but also provides some visual interest to the dessert when served.  That layer of deep crimson rhubarb and orange jam is striking set against the creamy notes of the posset.

Of course that rhubarb and orange jam isn't just there for its aesthetic appeal.  The sharpness of the rhubarb cuts through the rich and creamy nature of the posset beautifully as well as bringing a different flavour and texture dimension.

Infact that rhubarb and orange jam was the perfect filling in our Rhubarb and Custard Genoise Cake too! 

Recipe for Orange Posset with Rhubarb and Shortbread Fingers

This easy orange posset recipe is made even more amazing when served with a couple of homemade shortbread fingers.  These were flavoured with a little orange zest too which helped to tie the dessert together even more.  Of course, if you're not feeling inclined to make homemade shortbread fingers, shop bought ones would be just as lovely or even omit them altogether if you prefer.

Orange Posset with Rhubarb and Shortbread Fingers, an easy dessert when entertaining guests

These amazingly delicious Orange Possets with Rhubarb Jam were assembled in cute glass jars which, in a 'previous life', were sat on a shelf in Aldi and held yogurt!  They were far too nice to pop into the recycling container or even, heaven forbid, thrown in the bin!  They were recycled in the best way there is by re-using them.  Their 140ml volume made them the perfect size and shape for presenting our orange posset dessert.  Of course though, the dessert would look great served in wine glasses too. 

So, let's get to it and make Orange Posset with Rhubarb & Orange Jam and Shortbread Fingers.

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Orange Posset with Rhubarb & Orange Jam and Shortbread Fingers
This delicious and eye catching dessert is perfect when hosting a dinner party not least because it is super easy to make, looks and tastes amazing, but needs to be made a few hours ahead of time allowing you to be the attentive host.  The luxurious orange posset is teamed with a naturally vibrant rhubarb and orange jam, which not only provides aesthetic interest and combines a flavour combination which really works, but the sharpness of the rhubarb breaks up the richness of the dessert beautifully. 

Hands on time: Bake time:     Serves: 4

Specific Equipment
   4 x c140ml glasses  - such as wine glasses or even reycled glass yogurt pots!
   Baking sheet lined with greaseproof paper for the shortbread fingers.


For the Orange Posset
  • 300ml Double Cream
  • 75g Caster Sugar
  • 2 Oranges - zest of 1, juice of 2.
For the Rhubarb & Orange Jam
  • 4 - 5 slender sticks of Forced Rhubarb (washed)
  • 2 Oranges - zest of 1, juice of 2.
  • 1 Lemon - juice of
  • 2 - 3 tbsp Caster Sugar    
For the Shortbread Fingers (optional)
  • 200g Unsalted Butter
  • 100g Caster Sugar,  plus a little extra for sprinkling
  • 1 Orange, zest of
  • 200g Plain Flour
  • 100g Cornflour
  • pinch Salt
For the Rhubarb Battons (optional)
  • 1 slender stick of Forced Rhubarb (washed)

1. Make the jam.  Remove the ends of the rhubarb.  Cut the rhubarb into roughly 2cm pieces and put into a small pan with the orange zest and juices. Set the pan on the hob over a low to medium light. Allow the rhubarb to cook and break down, stirring periodically.  Add 2 tbsp sugar and stir.  Continue cooking the jam until it has substantially reduced in volume and is a nice thick mixture.  Taste and add a little more sugar as necessary. 2. Meanwhile make the shortbread dough.  Place the butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until soft and fluffy.  Add the orange zest and beat again until well combined.  Sieve the flour, cornflour and salt into the mixture.  Use a wooden spoon to mix together.  Once well combined use your hand to bring the dough together.  Avoid over working and handling it. 3.  Shape the shortbread biscuits.  Roll out the dough between 2 sheets of greaseproof paper into an oblong or square shape.  You're aiming for it to be about 1cm thick.   Use a sharp knife to trim the dough edges to neaten.  Cut the dough into slender fingers about 2cm x 7cm.  Transfer them to a baking sheet lined with greaseproof paper.  Allow some space between each finger for a small amount of spreading during the bake.  Gather together any off cuts and re-roll once only.  Cut out more biscuits. Use the tines of a fork to gently impress indentations into the top of each biscuit.4. Chill.  Place the baking sheet into the fridge for about 30 minutes.5. Make the orange posset. Place the cream and sugar into a large pan.  Stir to combine.  Set on the hob over a low light to allow the sugar to dissolve.  Once the sugar is dissolved you will no longer hear or feel the granulations of it when the cream is stirred.  Increase the temperature under the pan. Allow the cream to come to the boil.  Stirring continuously boil the cream for 3 minutes.  Take off the heat.  Add the orange zest and about three quarters of the orange juice.  Stir thoroughly.  The cream will begin to thicken fairly instantly.  Taste and add more orange juice as desired .6. Begin to assemble the posset.  Carefully spoon the prepared posset into your chosen containers.  Aim for the containers to be about a quarter to a third full. Wipe the container clean as necessary with a clean cloth.  Place the containers in the fridge for about 30 minutes to allow the posset to firm up. 7. Pre-heat the oven to 170℃ / 160℃ Fan / 325℉ / Gas 3.8. Bake the shortbread fingers.  Place the baking tray into the centre of the oven.  Bake for about 15 - 20 minutes until the biscuits are turning slightly golden brown around the edge.  Remove from the oven.  Sprinkle them with a little caster sugar.  Allow the biscuits to cool on the tray for a few minutes before carefully transferring to a cooling rack until completely cold. 9.  Prepare the rhubarb batons (optional).  Once the shortbread has been removed from the oven, reduce the oven temperature to 130℃ / 110℃ Fan / 230℉ / Gas 1/4.  Trim the ends off the rhubarb stem.  Cut the stem into 5 - 6cm long batons.  Lay them on a baking tray.  Place into the centre of the cooled oven and bake for 10 minutes.  They should be tender when a sharp knife is inserted.  Remove from the oven and set the batons aside to cool.10. Meanwhile, complete the assembly of the posset.  Once the rhubarb & orange jam has completely cooled and the individual possets in the fridge have set (you'll know this by tilting the container a little - it shouldn't more).  Use a teaspoon to add a layer of the prepared rhubarb jam to the chilled possets.  Add small amounts of the jam so as to avoid creating a relatively heavy pile of jam which may sink into the posset.  Gradually build up the layer of jam until it is as thick as desired.  Use a clean cloth to wipe the containers as necessary.  Top the jam with the remaining posset.  Wipe the containers clean again. 11. Chill.  Cover the posset containers with clingfilm.  Place them into the fridge and allow them to finish firming up for atleast 2 hours. 12. Enjoy!  Consider topping the possets with a little orange zest before serving.  Serve the possets either on their own or with shortbread fingers, baked rhubarb batons and a slice of orange. 
a) The possets can be made the day ahead and left covered in the fridge until required.  b)  If making the shortbread fingers aim to use a good quality unsalted butter, as most of the biscuit's flavour comes from the butter.  c)  Store the shortbread fingers in an airtight container.  d) Aim to use forced rhubarb for this dessert, its colour will provide a richer colour than summer rhubarb.  e)  If preparing the rhubarb batons,  be aware that they will require slightly longer in the oven if they are a little thicker. 





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Orange Posset with Rhubarb and Shortbread Fingers is the perfect easy dessert recipe when hosting a dinner party

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  1. Oh these looks absolutely delicious. I love the idea of the rhubarb jam with the orange posset too. The biscuits look perfect. I so wnat to try this.

    1. Aw thankyou Jacqueline, i have to say the orange posset was amazing with the rhubarb jam. i hope you enjoy it as much as we have if you give it a go :-)
      Angela x

  2. Aww, the colours are so nice that make the posset look so inviting. I would love to try it.

    1. Thankyou Anca, that layer of rhubarb really does make it look more inviting doesn't it Anca,
      Angela x

  3. Oh this looks so delicious, I love the colours. Its nice to be able to reuse the yogurt jars as well :) #CookBlogShare

    1. Thankyou Chonnie. I love re-using jars where I can, can you imagine how much more expensive they would be if something similar was bought from a kitchen department store!
      Angela x

  4. What a beautiful dessert and, as you say, perfect for a dinner party when you can do almost everything ahead of time! Thanks for linking it up to #CookBlogShare Eb x

    1. Thank you Eb :-) As you know I love baking but when we have guests around I know I get stressed in the kitchen whilst folk are waiting for me - it just makes sense on so many levels to be able to prepare things ahead of time.
      Angela x

  5. This looks beautiful. Posset has been on my 'to cook' list for ages and your recipe seems really straightforward. Thanks!

    1. Thank you Helen, it's amazing how easy possets are to make - and they're still yummy without the extra layer of yumminess (aka rhubarb) that I included in this recipe.
      Angela x

  6. This looks utterly divine! I'm not much of a dessert chef and I always have a panic when people are coming over and I have to make one! Will definitely be pinning this to make later #CookBlogShare

    1. Awe thankyou Mandy, though I'm sure you're doing yourself a disservice :-) Possets are amazingly easy to make Mandy - perfect for when you have guests comeing round.
      Angela x

  7. I never knew that a posset was just made from cream! I always assumed it had eggs in it to make it thicken! You learn something new everyday. This looks wonderful...a real treat!

    1. Ooh yes, just cream (and some sugar!). The juice in the citrus fruit some how reacts with the fat molecules to make it thicken naturally. It's super easy to make!
      Thanks for popping by Vicki,
      Angela x

  8. Rhubarb and Orange jam. Stop right there. YUUMMMMMMMMM

    Ahh your blog always inspires me to be a better baker! Your bakes are always so colourful and imaginative, I just love it!

    Also, thats the pinkest rhubarb I've ever seen! Enjoy your weekend!

    Betty x

    The Betty Stamp

    1. Awe thankyou Betty, I'm so glad it inspires you - though I must say you're already a fab baker! Isn't the colour of that rhubarb simply amazing! it's forced rhubarb which does have a much better colour to it!
      Thanks for popping by, and I hope you have a great weekend too,
      Angela x


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