Pink Grapefruit Posset with Poached Rhubarb and Wafers

Cooking with Paula McIntyre

450ml double cream 75ml pink grapefruit juice 115g castor sugar

Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.

Poached rhubarb More than you’ll need for the recipe but a good way to preserve rhubarb 8 stalks rhubarb, cut into 2cm pieces 1 litre local apple juice 500ml water 100ml castor sugar 2 tablespoons grenadine Splash sloe gin ( optional)

Place the water and sugar in a large saucepan and simmer until sugar has dissolved. Add the apple juice and bring to a simmer. Add the grenadine and gin and then the rhubarb. Cover the surface with parchment paper and lower the heat to as little as possible. Cook for about 3 minutes then turn off and allow the rhubarb to cool in the liquor. Place in a sterilized kilner jar and seal. Store in the fridge and use as necessary. The juice can be added to sparkling water, wine or to gin and tonic. Wafers

125g icing sugar 50g butter 50ml pink grapefruit juice 40g plain flour 10g cocoa powder

Set the oven to 180oc and line a baking tray with parchment paper. Place the sugar, butter and juice in a pan and cook until melted and smooth. Mix in the flour and cocoa powder. Spread thinly over the baking tray and bake for about 10 minutes or until crisp. Cool and break into chards.

Place some rhubarb on top of the posset and garnish with some wafer chards.